PALM OIL RICE

PALM OIL RICE.

PALM OIL RICE

The Nigerian native Jollof Rice also known as Iwuk Edesi or Palm oil Rice is soul food at its finest – It’s hearty, incredibly satisfying, and deeply comforting.


INGREDIENTS:

3 cups of rice

1 Big Red Bell Pepper (Tatashe)

2 big balls of onion

2-3 Scotch Bonnet (Rodo)

1/2 Cup dried pepper/ata ijosi (Optiona)

125ml palm oil

3 cups chicken/beef stock/water

2-3 medium size smoked fish

2-3 pieces cooked ponmo, diced/sliced (Optional)

1/2 Cup smoked prawns

3 tablespoons grounded crayfish

1  Cup spinach or pumpkin leaves/ugu or basil leaves (Optional)

2 Knorr, Maggi, or your preferred cubes 

Salt to Taste


PREPARATION:

-Parboil your rice and set aside…

-Blend the Bell Pepper (Tatashe), Scotch Bonnet (Rodo), dried pepper (Ata Ijosi), and 1 Onion with little water, and set aside….

-Get a fairly big pot, and add the palm oil. Place on medium heat. When the oil is hot, add 1/2 sliced onion, and fry till translucent, this should take around 6-8 minutes,  add the crayfish, stir and fry for 2-3 minutes….

-Add 3 cooking spoons of the blended pepper, the Knorr, Maggi, or preferred cubes, and salt to taste, stir, and fry for 5-6 minutes, stirring occasionally. Try not to add too much salt if you’ll be using stock, remember stock contains a considerable amount of salt…

-Add 3 cups of stock or water if you haven’t got stock, stir and let it cook for 4 minutes to thoroughly combine, then add the Ponmo or any other tough protein you’re using, 

-Gently add the parboiled rice…

-Stir and combine thoroughly, then add the shredded smoked fish and prawns, and stir; make sure the liquid isn’t too much. Taste for salt and seasoning, adjust if necessary

NOTE: 

It’s better to start with a small quantity of water or stock,  add more stock or water, preferably stock as you go to prevent overcooking. 


-Cover tightly and cook till rice is very tender, stir occasionally to avoid burning. 


If you’re using vegetables, add tough vegetables like Ugu 2 minutes before doneness, then switch the heat off and continue to simmer with the residual heat for a further 2-3 minutes. If you’re using Spinach, add after doneness and simmer with the residual heat for 3 minutes.


Enjoy!..😊

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