NATIVE JOLLOF RICE (PALM OIL JOLLOF)
Native Jollof Rice, also known as Palm Oil Jollof, is a vibrant West African dish cooked with palm oil, smoked fish, and spices. It’s rich, flavourful, and bursting with authentic traditional taste.
Ingredients
- 3 cups long-grain parboiled rice
- ½ cup palm oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium tomatoes chopped
- 2 tablespoons ground crayfish
- 1 –2 scotch bonnet peppers blended
- 1 cup smoked fish flaked
- ½ cup diced shrimp or prawns optional
- 2 cups chicken or beef stock
- 1 teaspoon ground pepper
- 1 seasoning cube
- Salt to taste
- 1 handful of scent leaves or spinach for garnish
Instructions
Prepare the Base:
- Heat palm oil in a pot until warm (do not bleach). Add onions and garlic, sauté until fragrant. Add tomatoes, blended pepper, and crayfish. Cook for 8–10 minutes.
Add the Protein:
- Stir in smoked fish and shrimp. Season with ground pepper, stock cube, and salt.
Cook the Rice:
- Add rice and pour in the stock. Stir well, cover, and cook on low heat for 25–30 minutes, stirring occasionally until rice is tender and infused with flavour.
Finish and Serve:
- Stir in scent leaves or spinach before serving for aroma and freshness. Serve hot with fried plantains or grilled chicken.
Notes
- Tip: Avoid over-stirring while cooking to keep the grains fluffy.
- Variation: Add diced beef, snails, or stockfish for extra richness.
- Storage: Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently before serving.