The Nigerian native Jollof Rice is also known as Palm oil Rice is a traditional tasty and rich meal. It is quite different from the popular Nigerian Jollof Rice.
Native jollof rice has palm oil as the chief ingredient; it is this palm oil that classifies it as native and gives it the traditional taste one derives from the food.
The Nigerian Native Jollof rice is a not peculiar to a particular tribe or region, but the in southern Nigeria, it is a celebrated meal.
- 2 cups of Rice
- Fresh pepper (blended)
- Palm Oil
- 1 whole Onion
- Smoked Fish/Dried Fish
- Cow skin
- Ground Crayfish
- locust bean
- Mint Vegetables (Scent Leaves)
- Seasoning cubes
- The first step is wash and parboil the rice. Sieve the water, wash and set aside.
- Boil the cow skin, shred and set aside.
- Wash the smoked fish, dice the onion, blend or cut the pepper, was the prawns and set aside.
Preheat the Palm Oil on a low heat until it’s hot (do not bleach)
Add the diced Onion and stir fry till soft
Stir in the locust bean and fry for about a few seconds to a minute
Add the Ground crayfish, Prawns, Dry fish, diced cow skin, pepper and Salt to taste and seasoning powder/cubes
Add the stock and water, cover it up and bring to boil for 5minutes.
Pour in the Rice then cook, stir and bring to boil. Increase heat to medium, until done.
Reduce heat. Add palm oil and scent vegetables and simmer for about 2 minutes. Turn appropriately with a wooden spatula.
Set the table and Serve.