The Nigerian native jollof rice is also known as palm oil rice. It is hearty, delicious, satisfying, and generally soul food at its finest. The Nigerian native jollof rice is actually quite different from the popular Nigerian jollof rice. While the former uses palm oil, the latter does not. Do you have your dry fish or smoked fish readily available? It’s time to create this simple, yet delicious delicacy. Below are some of the things you should know about the native Nigerian jollof rice, and how to prepare it.
What Are The Ingredients Needed For Making The Native Nigerian Jollof Rice?
To cook this incredibly satisfying homemade food, all you need are complete ingredients. This native jollof rice is very easy to make, and always worth your time. The ingredients needed include; three cups of long grain rice, palm oil, seasoning cubes, one handful of prawns, two tablespoons of locust bean, cow skin or ponmo, smoked fish or dried fish, one medium-sized onion, blended pepper, stock, ugwu, or scented leaves, then finally, salt to taste.
How to Make the Nigerian Native Jollof Rice
Preheat the Palm Oil
The first step to take when making the native Nigerian jollof rice is to preheat palm oil. Do this on medium heat, until you are sure it’s hot (do not allow it to get bleached).
Dice Your Onions and Add It
After dicing your onions, throw it into the pot of hot palm oil, and allow to fry till soft.
Add Your Locust Bean
If you will be adding locust bean, rinse it in a bowl of water (optional), then throw it into the pot. Stir in the locust bean, and allow to fry for few seconds (usually not up to a minute).
Add the Blended Pepper
Add the blended pepper, and fry. Ensure you stir at intervals, to prevent the sauce from getting burnt.
Add Your Crayfish and Prawns
Get your crayfish (ground), prawns, dry fish, and ponmo ready. You can dice your ponmo to the desired size, then throw everything into the saucepot. Don’t forget to add salt to taste, as well as seasoning powders or cubes.
Add Your Stock and Water
This is the perfect time to add your stock and water, after which you cover up the sauce. Allow it to come to a rolling boil. Also, you can adjust the seasoning, if you deem fit.
Add Your Rice And Stir
Some people prefer parboiling the rice, even before preheating, and others prefer just waiting towards the end of mixing the necessary ingredients that make up the sauce. Whatever choice you make, just make sure to stir the rice evenly when you pour it into the saucepot and allow it to cook for about thirty minutes. Also, make sure to check on the rice from time to time, and adjust the heat when necessary. Actually, this depends on how your rice and stove cook.
Add Your Ugwu And Stir
Ensure you already have your ugwu or kale sliced, before adding and stirring. You can add a little palm oil, but it is optional. Just make sure you leave it to simmer for extra two or three minutes, on low heat.
Serve and Enjoy!
Finally, when the food is all done, all you have to do is serve and enjoy your incredibly satisfying and mouth-watering native Nigerian jollof rice!