Native rice is adaptable and may be made with a variety of proteins just like many Nigerian dishes.
Typically, a combination of fresh and dried fish, meat, and vegetables are added, making the dish a complete meal.
This traditional Nigerian Native Rice is a delectable blend of rice in a pepper and tomato-based sauce, but there are no similarities to the ordinary jollof.
Because native jollof rice is prepared with palm oil, some people refer to it as “palm oil jollof rice.” The recipe also includes other regional delicacies such dried fish, ugu (pumpkin leaves), and fermented locust beans.
Everyone asks for seconds because it is simple to make and has such strong flavors of fermented locust beans and smokey palm oil, which always seems to work.
Follow the instructions below to learn how to prepare Native Rice.
INGRIDIENTS
Onions
Red bell pepper
Tomatoes
Scotch bonnet
Red palm oil
Locust beans
Smoked prawns
Rice
Meat Stock
Smoked mackerel (deboned)
Salt
Spinach
COOKING DIRECTIONS
Soak the prawns in hot water for about an hour before cooking and wash the locust beans and set aside.
Wash and blend bell peppers, onions and scotch bonnet pepper in a blender.
Peel and chop the remaining onion. Keep to one side.
Pour the palm oil in a pan and place under medium heat until hot.
Add the chopped onion into the pan and fry for around 2-3 mins.
Pour the pepper, tomato and onion blend into the pan and then add the locust beans and seasonings.
Add the prawns and allow to cook for about 10 minutes, stirring regularly to prevent sticking.
Wash and pour rice into the pan, add stock with some water.
Add some salt and the mackerel and stir thoroughly.
Cover the pan and allow the rice to cook.
Check the water from time to time and add enough water of more is needed.
Cover the pot and reduce the heat until all the liquid is absorbed, and the rice is cooked.
Stir in the spinach and serve.
Native rice can be served with plantain, turkey, chicken, beef or Fish.