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KEEP IT SIMPLE NIGERIAN NATIVE RICE.

THE PERFECT NIGERIAN NATIVE RICE.

When we talk about (in the kitchen Obviously) we start bringing up words like jollof rice, fried rice, other sorts of rice. What does not to mind too often is native palm oil rice. We only think about most often when we just have little interest eating something more native and traditional. This particular food has been slaying for generation now in Nigeria. So let's take you back in time to a meal call perfect.

INGREDIENTS

photo credit: Just food up
  • Rice 3 cups.
  • Fresh pepper (chopped)              4 pieces 
  • Dried or smoked fish                    200 grams
  • Onion                                              1 medium bulb(chopped).
                                                                                                          
  • Locust beans (iru, dadawa)         1 tbp.
  • crayfish (ground)                           Half tbp
  • pumpkin leaves(sliced)               1 handful.
  • palm oil                                          4 tbsps
  • Seasoning cubes                           2 cubes
  • salt                                                   1 tbsp
  • Turmeric powder(optional)       1 tsp.       

PREPARATION

- Pour palm oil into a pot and set on fire. Allow to heat to almost smoking point, then add onion and pepper, with an interval of 10 seconds respectively.
- After adding the pepper, allow to fry for 1 minute and add the locust beans, ground crayfish and stir. Add the turmeric, seasoning cube, dried fish or smoked fished and salt. stir and allow to fry on medium heat.
- After 3 minutes of frying, add water twice the quantity of rice to the sauce and allow to boil.
- As the water is boiling, Wash the rich thoroughly and add it to the boiling water. close with a lid and allow to cook on medium heat. Let it cook for twenty minutes untouched, as long as it is on medium heat, it will not burn.
- Check after twenty minutes. By this time, if the water is on the same level with the rice, taste for almost doneness and for salt. You can add water to it if you want it to be softer, but also add little pinch of salt. Allow the water to dry out.
- After the water dries out, remove from heat, add the sliced pumpkin leaves (ugwu) and stir. Close the pot to allow the leaves steam and serve after 2 minutes.
You can side it up with dodo or coleslaw.

THINGS TO NOTE WHEN COOKING NIGERIAN NATIVE RICE

- Some locust beans comes already salted, so you might want to reduce the salt in recipe if the locust beans is already salted.
- Though the pepper in the recipe is what we used in the meal, you can add more pepper for more spicy rice.
- You can also add other ingredients like tomatoes, spring onions, carrot to give it a modern touch.
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