How to make authentic local Nigerian Jollof rice—the kind that tastes like it came straight from a village kitchen, smoky and rich with native flavors!
Here’s how to make **authentic local Nigerian Jollof rice**—the kind that tastes like it came straight from a village kitchen, smoky and rich with native flavors! 🍚🔥
### 🛒 Ingredients
- 2 cups local rice (stone-free, if possible)
- 1 cup palm fruit extract (*banga juice*) or palm oil
- 1 medium smoked fish (e.g., Titus or catfish)
- Small pieces of cow skin (*kpomo*)
- 1 small onion (sliced)
- 2–3 fresh cayenne peppers (or to taste)
- 1 tablespoon ground crayfish
- 3 seasoning cubes
- Salt to taste
- Optional: scent leaves, *ehuru* (Calabash nutmeg), *ogiri* (fermented locust bean)
### 🍳 Preparation Steps
1. **Prepare the palm fruit extract**
- If using fresh palm fruit, boil, pound, and extract the juice. Strain to remove chaff.
- If using canned banga or palm oil, skip this step.
2. **Parboil the rice**
- Boil water, add rice, and cook for 5–7 minutes.
- Drain and rinse to remove excess starch.
3. **Make the flavor base**
- Blend cayenne pepper and crayfish coarsely.
- In a pot, heat the palm fruit extract or palm oil.
- Add sliced onions, blended pepper mix, and seasoning cubes.
- Stir and let it simmer for 5–10 minutes.
4. **Add proteins and spices**
- Add smoked fish and *kpomo*.
- Sprinkle in ground *ehuru* and a pinch of *ogiri* if using.
- Simmer for another 5 minutes to infuse flavor.
5. **Cook the rice**
- Add the parboiled rice to the pot.
- Stir gently to combine with the sauce.
- Add just enough water to cook the rice (about 1½ cups).
- Cover with foil or banana leaves, then the pot lid, to trap steam.
- Cook on low heat until rice is soft and liquid is absorbed.
6. **Final touch**
- Add shredded scent leaves for aroma.
- Stir gently and let it rest for 5 minutes before serving.
This dish pairs beautifully with fried plantains or a chilled drink. For a visual guide, check out [this video on Native Jollof Rice](https://www.youtube.com/watch?v=0c31mxOub5w)—it’s short and packed with flavor tips!
Want to try a party-style version next or explore other local rice dishes like *concoction rice* or *ofada*? I’ve got you covered! send us a mail today