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Preparation time
10 mins
Cooking time
35 mins
3 people
Meal course
Posted by
Posted on
3 Cup
1 Ounce
Scotch bonnet
1 Cup
1 bulb Onions
1 Cup
2 Tablespoon
Desired spices
1 Bowl
Roasted hake fish (panla)
1 Cup
Palm oil
1 Cup
ugwu leave
1 Cooking spoon
Stockfish flakes
4 Tablespoon
Seasoning cubes
1 Bowl
3 Cup Rice1 Ounce Scotch bonnet1 Cup 1 bulb Onions1 Cup Crayfish2 Tablespoon Desired spices1 Bowl Roasted hake fish (panla)1 Cup Palm oil1 Cup ugwu leave1 Cooking spoon Stockfish flakes4 Tablespoon Seasoning cubes1 Bowl kpomo

Native jollof or iwuk edesi or palm oil rice is one of the cheapest rice options in Nigeria. it is very rich and this rice is one of those Nigerian meals you can cook with your eyes closed (lol). This rice is sometimes called concotion rice because you literally just throw in all the ingredients and cook it .But in this book i am showing you a sophisticated way to make it.

  1. Add palm oil in a dry pot ,add your iru, chopped onions and sorts for 2 minutes, then add your blended pepper mix. Season the sauce with some seasoning cubes, all purposes seasoning and thyme.
  2. Then go in with your smoked fish, stockfish flakes , your kpomo and crayfish. Stir that in then add the quantity of water that'll cook your rice cover and allow to come to a boil.
  3. Introduce your already parboiled rice into the boiling mixture, stir and check for taste.
  4. Cover the pot with a foil paper and cook on low heat. This is so the rice cooks in it's own steam. But you can skip if you don't have foil. Just cover your pot and allow it to cook. till it's dry.
  5. Check on your rice at intervals , flip and turn so all the rice cooks evenly.
  6. Add your vegetables and mix together in the rice, cover to cook for extra 5 minutes and your native rice don ready!

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