Cookbook:Native Jollof Rice

Native jollof rice is a popular rice dish common among every tribe in Nigeria. It is similar to regular jollof rice, but the native version uses palm oil and other traditional Nigerian ingredients.

Ingredients

 * A few pieces of tomato
 * 2 onions
 * A few fresh Scotch bonnet or habanero peppers (ata rodo)
 * ½ milk cup cround crayfish
 * Fermented locust bean (iru)
 * Palm oil
 * Meat stock or water
 * Salt to taste
 * 4 pieces bouillon cubes (or the equivalent amount of powder)
 * 3 milk cups uncooked rice
 * 2 tins of cooked titus fish (optional)
 * Beef, turkey, and/or chicken meat (optional), boiled
 * Sliced scent leaf (optional)

Special equipment

 * Medium-size pot with a cover

Procedure

 * 1) Blend the tomatoes, onions, peppers, and crayfish into a smooth paste.
 * 2) Pour the paste into a dry pot on the fire. Cook to evaporate the excess liquid.
 * 3) When the water has completely evaporated, add the iru and palm oil. Leave to cook for 10 minutes.
 * 4) Add meat stock or water, and bring to boil. Adjust seasoning with salt and maggi to taste.
 * 5) Wash the rice very well with cold water.
 * 6) Add the rice to the boiling stock, and stir well. Add more liquid if necessary, and allow to cook until the rice is almost tender.
 * 7) When the rice is almost ready, add the cooked fish or meat. Add the scent leaf, if using.
 * 8) Serve the jollof rice hot with plantain (dodo).