NATIVE JOLLOF RICE RECIPE ( BASMATI VILLAGE RICE , IWUK EDESI )

I call this Native Jollof Rice/ Village Rice.

Do you know there are 5 Major tips to consider, If you want the PERFECT Native Jollof Rice :
1. Boil your Pepper Mix till the liquid dries up totally; Also Ensure you Fry thoroughly, till the sour taste is gone.

2. Invest in Good Quality Palm Oil.

3. Because your Rice have been perboiled (pre cooked), ensure you add very little water before adding the rice so you don’t get a soggy Jollof.

4. Be very generous with Crayfish; You can also add Smoked Prawns to this.

5. The Mixture of Scent Leaves/African Basil also known as EFIRIN & Fresh Pumpkin Leaves also known as UGU, automatically transforms this Dish to another Level. It is also VERY Nutritious. Please don’t skip this step.

The Pepper Mix Contains:
Fresh Tomatoes, Scotch Bonnet Peppers, Red Bell Peppers (Tatashe), & Red Onions.

INGREDIENTS:

Basmati Rice ( 1 Cup )
Smoked Black Fish ( Ejakika )
Palm oil ( 1/4 Cup )
Pepper Mix
Onion
Yellow Scotch Bonnet ( Chopped )
Red Scotch Bonnet ( Chopped )
Locust Bean ( 4 tbsp)
Crayfish
Smoked Cat fish ( Shredded )
Cow Skin ( Cut into bits )
Seasoning Cubes
Salt to taste
African Basil ( Efirin )
Pumpkin Leaves ( Ugu )

Follow this Simple Steps & Eat Like the King/Queen that you are!

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