Native jollof rice- Ingredients and How to prepare

Native jollof rice is erroneously seen as a ‘poor man’s meal’ but that is far from the truth.

This dish, made with local ingredients, is not only tasty, but nutritious as well.

Are you worried you cannot make your jollof rice because you don’t have vegetable/groundnut oil? Do you think rice becomes ‘jollof’ just because you added tomato puree or fresh tomatoes?

No. With that palm oil in your cupboard and your crayfish and smoked fish, your jollof rice is ready.

By the way, palm oil contains little or no cholesterol and it is good for consumption unlike most other cooking oils.

Ingredients

Rice (preferably long grains)
Crayfish, ground
Onions, chopped
Dry fish, deboned
Beef stock
Pepper
Seasoning
Salt to taste
Spinach
Palm oil

How to prepare

Wash the rice and set aside. Heat up the palm oil for less than three minutes and add the chopped onions. Fry for less than two minutes until tender.
Add the beef stock and the ground pepper. Also add crayfish, dry fish and the seasoning.
Pour the washed rice into the mixture and stir. Add salt to taste.
Allow to boil until the water dries a little and the rice is getting soft. Then add the sliced spinach and allow to cook until the rice is cooked. Use a wooden spoon and stir very well.

Serve with fried plantain and chilled juice.