#FoodTime: Native Jollof Rice…
Happy holidays! I hope you have been enjoying #TipsyDecember.
I know, I know I promised that we were going to have lots of posts this December but when life wants to fuck you, it does that, in your ass, with no lube. So, I’ve been dealing with the pain in my ass and that’s why I haven’t been as consistent but I miss you. And I really miss this. Writing my thoughts and ideas and sharing it with this tiny and extremely loyal community of mine. It’s the best thing ever!
Okay, enough mushy talk. Today, I am going to share a recipe that I tried for the first time in my life. See, I have heard a lot of people talking about Native Jollof Rice(aka Palm oil Rice) and I always wondered what the hype was about, so I googled, saw a couple of pictures and my throat got really wet. I knew I had to try it. After looking at a couple of recipes, I got the idea. Yeah, I am just that good. *wink wink*
Here is my extremely simplistic recipe which you can even add to your Christmas menu, just to shake things up. Not all the time, Jollof and fried rice.
Pepper and tomato (grinded)
Ponmo(white and brown)
First of all, parboil your rice. I get tired adding water into my rice so I prefer to parboil it so that I have just the right amount.
Then boil your beef, ponmo and stock fish in the same pot. Save the stock for later, you’ll definitely need all that juice.
Pour your palmoil into the post, let it heat up a bit so that you can get read of that icky taste it leaves at the back of your throat.
Now your iru and some onion, let that fry. Can you smell the magic in the air?
Now add your tomato and pepper, let that fry a little. You need to get most of the water out of this, so let it fry.
When the sauce is dry, add salt, an seasoning cubes. Stir. After a 10seconds, add your smoked prawns, ponmo, smoked fish. Let it soak up that juice. Stir properly.
At this stage, you want to add some of that stock. You have to be very careful you don’t want to put too much that your rice becomes soggy. As an African, trust your inctincts here.
It’s now time to add your rice, but before you that, scoop some of the sauce with the ingredients into a bowl, and keep it separate. Now add your rice, stir properly and cover your pot.
Depending on how hard your rice still is, check back in 10/15 minutes. When you check the rice, it should be like 2 mins to being fully soft enough for human consumption. Stir properly, then add the sauce that you removed earlier. Stir. Add the chopped scent leaves and cover your pot.
In two minutes… Voila! You have made Native Rice and you need to tap yourself on the back.
I find that this rice pairs well with cold beer, or semi sweet white wine or Zobo or just water, lol.
Merry Christmas lovely people!
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