Nigerian Vegetable Rice
Nigerian vegetable rice is a one-pot rice dish packed with leafy greens and two kinds of dried fish. The rice is parboiled first, then finished with onion, pepper and herbs so each grain stays separate and picks up the seasoning. Uziza and scent leaves give it a peppery, aromatic edge that spinach alone cannot match. Serve it on its own or beside chicken or beef for a full meal.
Instructions
Rinse the rice under running water and drain it well.
Boil the rice until it is only half-cooked, with the grains still firm in the middle. Drain it, rinse it well and set it aside.
Put the washed dryfish in a pot with salt, fresh pepper and onion. Add a little water and cook until the fish is soft.
Heat a thin layer of vegetable oil in a clean pot. Add the chopped onion and cook it for a few minutes.
Add the parboiled rice, the stockfish, the stock cube, the cameroon pepper and more salt, and stir so everything is evenly mixed.
Stir in the green leaf, uziza leaves and scent leaves, then lay the cooked dryfish on top. Cover the pot and cook until the rice is tender all the way through.
Take the pot off the heat and serve.
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