Native Jollof Rice
Native jollof rice gets its character from palm oil and a few traditional Nigerian seasonings. Cooking the blended tomato, onion and pepper paste in a dry pot drives off the water first, so the rice later takes on a concentrated flavor. Fermented locust bean (iru) and ground crayfish add a savory, funky depth that plain jollof lacks. Finish with fish or boiled meat and serve it with sweet fried plantain.
Instructions
Blend the tomatoes, onions, peppers and ground crayfish together until you have a smooth paste.
Tip the paste into a dry pot set over the heat and cook it until the excess liquid has evaporated. The paste is ready for the next step when no watery liquid is left in the pot.
Stir in the fermented locust bean and the palm oil, then let it cook for 10 minutes.
Pour in the meat stock or water and bring it to a boil. Season with salt and the bouillon cubes, tasting as you go.
Wash the rice thoroughly in cold water. Add it to the boiling stock and stir well.
Top up with more liquid if the pot looks dry, and cook until the rice is almost tender.
When the rice is nearly done, fold in the cooked fish or boiled meat, plus the scent leaf if you are using it.
Serve hot, with fried plantain (dodo) on the side.
Make it personal.
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