Our recipe of today is quite popular among Nigerian homes and it is popularly known as Native Jellof rice or Palm oil Rice.
It’s called native jellof rice because it is prepared with a combination of local recipes and other ingredients like palm oil, Iru (Locust Beans), Ugu leaves etc.
The palm oil, Ugu leaves and Iru used in the preparation of this recipe makes it the perfect native jellof rice.
The addition of smoked fish is to it increases the taste and flavor of the native jellof rice.
I must say this recipe is woooooooow. The taste is amazing.
Even though some people tend not to care much for this recipe, it still have the heart of most people.
You can also watch the video below for a visual understanding.
So let’s begin.
- 5 cups of parboiled rice
- 14 pieces of Fresh Tomatoes
- 10 pieces of Habanero Pepper
- 10 pieces of chili pepper
- 2 medium size onions
- 3 roasted panla fish( or any fish of choice)
- 1 medium size kpomo (cow skin)
- 1 bunch of chopped Ugu leaves
- 1 tbsp of Iru (Locust Beans)
- 2 tbls of grounded crayfish
- 2 cooking spoon of Palm oil
- 8 seasoning cubes
NATIVE JOLLOF PREPARATION
The first thing to do is to heat up some water and turn into the roasted fish.
Allow to rest for 5 minutes.
Now wash the pieces of meat well and add to an empty pot.
Next is to wash the cow skin (kpomo), scrape if necessary and cut it into small sizes.
After cutting the cow skin to small sizes, wash and also add to the pot.
Now throw out the water from the fish, add a little more water and debone the fish.
After deboning the fish, wash it and also add to the pot.
Add water to the level of the assorted in the pot.
Add a seasoning cube and salt to taste. Then cover is and set on heat.
Allow to cook till the meat is tender.
Now wash the tomato, pepper and 1 of the onion and blend into a smooth paste.
When the meat is cooked, set if off the heat.
Now set an empty pot on heat and add the palm oil to it.
Chop the other onion and add to the pot. Mix and allow to fry for 2 minutes.
When the time is up, add the locust beans and mix.
Then add the blended pepper, tomato and onion. Mix and allow to fry till the excess water is dried up.
When the water has dried up, add the assorted and the stock to the pot.
Add a little more water to the pot.
Turn in the grounded crayfish, add the seasoning cubes and salt to taste.
Mix it, cover the pot and allow to boil very well.
When it has boiled well, turn in the parboiled rice.
Mix, cover the pot and allow to cook.
When its cooked and the water has drained up.
Wash the Ugu leaves and add to the rice. Spread it around on top.
Cover the pot and reduce the heat. Allow to steam for 2 to 3 minutes.
When the time is up, mix the rice and vegetable together then set it off the heat.