Everything about this native jollof rice is simply delicious. From the small pieces of fish,to the spicy feel of the food,and the after taste of the red oil,yum!. This is one recipe you’ll not regret making. This is one of my go-to food for Saturday mornings, because it’s quite easy to put together and my taste buds always thank me after eating.( lol). You can use varieties of fish,crayfish ,or dry meat to prepare the native jollof rice, whatever works for you is fine.
ingredients
4 cups rice
3 Roma tomatoes
4 sweet peppers
2 habanero peppers
1 medium onion (chopped)
a handful of crayfish
dry fish
fresh mackerel fish
1/3 cup palm oil
salt
seasoning to taste
prep
soak the dry fish in hot water for a couple of minutes,rinse with cold water,debone and set aside.
roughly blend the tomatoes and peppers together.
wash the crayfish and fresh fish
slice or chop the onion.
Wash the rice thoroughly with warm until the water turns clear.
set a pot on fire over medrum-high heat, add the chopped onion,crayfish and dry fish,cook for 2-3 minutes until onion is tender. Add the tomato and pepper mix,cook for a minute or two,then add the fresh fish,salt and seasoning to taste.cook for 1-2 minutes or until the tomato juice is almost dried up.
Take the fresh fish out of the pot,then stir in the rice,add 1-2 cups of water or broth,stir properly and adjust taste.return the fish to the pot,cover and bring to a full boil,then reduce the heat and allow to simmer for about 15-20 minutes or until rice is properly done.
Serve hot and enjoy.
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