Jollof rice
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Here’s another recipe from Matse of www.matsecooks.com,a food blogger am currently obsessed with.
This is another nutrient packed meal from Matse .This recipe by her was extracted from a feature on www.bellanaija.com…….
It reminds me a lot of good old concoction rice but I have got to say this is on another level. Its a complete meal!
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Below is the recipe for Native (jollof rice) rice a.k.a Palmoil Rice
This meal can be completed in 50 minutes – Prep time: 10 minutes | Cook time: 50 minutes
What You Need (Serves 6)
3 cups of rice (par boiled)
3 cooking spoons of palm oil (or less if you want)
1 medium size onion (1/2 blended 1/2 sliced)
10 habanero pepper/ ata rodo (8 blended, 2 sliced)
A handful of dried shrimps
2 heaped tablespoons of dried blended crayfish
2 tablespoons of Iru (locust beans)
2 medium sized smoked catfish
2 rolls of soft ponmo (diced)
2 handful of ugu (pumpkin leaves)
Seasoning cubes
Salt to taste
HOW TO PREPARE
Blend the onion and pepper. You can blend it rough or smooth according to your preference.
Blend or pound the crayfish in a mortar .
Wash and parboil the rice. Immediately rinse with cold water. This is to stop the cooking process and to remove excess starch.
Wash the smoked cat fish with salt and warm water. The salt acts like an antiseptic, killing germs and it loosens dirt. Then cut the fish into chunks.
Carefully remove the head and tail of the dried shrimps. This is to prevent injury while eating. Unlike crayfish, dried shrimps are quite hard. Place them in a pot with water and some salt and steam for about 5 minutes to soften, then drain.
Heat up the palm oil in a pot for 3 minutes(don’t over do this process so you don’t kill the nutrients in the oil).
Add the onion slices and stir fry until it is translucent. The onion releases flavour into the palm oil.
Follow up with the onion and pepper blend and cook for 5 minutes or until the sauce separates from the palm oil.
Wash the iru (locust beans) with water to remove dirt and stones and add it to the cooking pot. You will immediately start perceiving the “nativey” aroma.
Pour in the shrimps, crayfish, diced ponmo. Add a little water and some salt. Turn down the heat and allow to simmer for 5 minutes. This process allows the shrimps and ponmo to soak in the natural goodness of the sauce.
Include the fish chunks, add the seasoning cubes. Let it cook for a few more minutes then pour the sauce into a pot containing the drained parboiled rice.
Mix in thoroughly. Add more salt and seasoning to taste (if needed). A little bit of water, cover the pot with a tight lid then allow to cook over medium to low heat. Stir from time to time with a wooden spatula until the rice is cooked.
Finish up with the washed sliced Ugu (pumpkin leaves) and sliced habanero pepper. Turn off the heat. Cover to steam.
At this point your dish is ready to be served.
I will like to say a big thank you to the management of matsecooks.com for providing the recipe and picture used in this post.
For more amazing recipes such as this , visit www.matsecooks.co
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