How to Make Nigerian Native Jellof Rice

Ingredients

• 4 cups of rice
• 3 cooking spoons of palm oil (or less if you want)
• 1 medium size onion (1/2 blended 1/2 sliced)
• 8 habanero pepper/ ata rodo (6 blended 2 sliced)
• A handful of dried shrimps
• 2 heaped tablespoons of dried blended crayfish
• 2 tablespoons of Iru (locust beans)
• 2 medium sized smoked catfish
• 2 rolls of soft ponmo (diced)
• 2 handful of ugu (pumpkin leaves)
• Seasoning cubes
• Salt to taste

Step 1

1. Parboil the rice, wash thoroughly to reduce the starch and set aside
2. Wash the smoked fish with salt and water, then shred into chunks.
3. Remove the tail and head of the shrimps and wash with water and salt.
4. Then heat up a pot with palm oil for 3 minutes.

Step 2

1. Fry the sliced onion for 2 minutes.
2. Pour the blended pepper and onion paste into the pot and cook for 5 minutes.
3. Pour in the washed iru (locust beans). Allow to cook for 2 minutes. 

Step 3

1. Add the dried shrimps, the pounded crayfish and the diced ponmo. Include very little water
2. Add seasoning and salt and cook for 5 minutes. 

Step 4

1. Add the washed smoked fish to the sauce, mix in and allow to simmer for 3 minutes. Pour the sauce into a pot containing the parboiled washed rice.
2. Add a little more water, adjust salt and seasoning to taste and cook until it is done.
3. Lastly add the ugu (pumpkin leaves) and sliced pepper. Mix into the rice and turn off the heat.

Enjoy !!!