Nigerian Concoction Rice
Nigerian concoction rice is a one-pot rice dish built on dried and smoked fish, palm oil and scent leaves. Like jollof, it cooks the rice in a seasoned base, but here the flavor comes from dryfish, stockfish and ground crayfish simmered until tender before the rice goes in. Palm oil gives it color and depth, and the sliced scent leaves add a fresh, herbal finish. It suits a table with moin-moin and fried plantain.
Instructions
Soak the dryfish and stockfish in warm water until they are soft enough to handle. Clean the fish, then cut it into smaller pieces.
Put the fish, diced onion and stock cube in a pot and add enough water to cover. Simmer until the fish is tender.
Stir in the ground crayfish, palm oil, ground chile pepper and iru if you are using it. Add a little more water if the pot looks dry, cover, and simmer for 7 minutes, until the palm oil has blended into the liquid.
Add the drained parboiled rice and the sliced scent leaves. Pour in more water if the rice is not covered, then simmer until all the liquid has evaporated.
Take the pot off the heat and stir well so the fish, oil and rice are evenly mixed.
Serve with fried plantain, moin-moin, roasted chicken or roasted beef, in any combination.
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