NATIVE JOLLOF RICE

This native jollof rice recipe is bound to make your mouth water right from the aroma.

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SERVES 4
COOK TIME 40 mins
PREP TIME 15 mins

NATIVE JOLLOF RICE

This native jollof rice recipe is bound to make your mouth water right from the aroma. It's pleasantly tasty, filled with bits of kpomo and fish, plus it's made perfect with Onga classic and Onga Ginger, onion and Garlic seasoning

INGREDIENTS

  • 2 Cups of Rice
  • Palm Oil
  • Onions (chopped)
  • Iru
  • Blended pepper mix (Tomatoes, Scotch Bonnet, Tatashe and Onions)
  • Yellow Scotch Bonnet (chopped)
  • Ground Crayfish
  • Shredded Bonga Fish
  • Cow Skin (Ponmo)
  • Smoked Cat Fish (shredded)
  • Beef Stock
  • Onga Ginger, Onion & Garlic
  • Onga Classic
  • Ugu leaves (Chopped)

    • METHOD

    1. In a pot, heat up some palm oil. When it’s hot, add chopped onions, locust beans, blended
    2. Add pepper mix, chopped yellow scotch bonnet and let it fry for 3 minutes.
    3. Add the grounded crayfish, bonga fish, chopped ponmo, shredded smoked catfish and smoked prawns
    4. Next, add the beef stock, Onga Classic seasoning, Onga GOG and lastly, salt
    5. Add some water (enough to cook the rice) and let it come to boil
    6. Once the water starts to bubble, stir in the white rice then cover and allow to cook on medium heat
    7. Add the chopped Ugu vegetable when the rice is done and serve.