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Native Rice

Native rice is also called village rice by some people. Unlike other types of rice, this is made with palm oil, and a lot of local ingredients are used. The best part about native rice is the variety of protein that is used.

Preparation

1. Boil assorted meat, stock fish and smoked fish as desired

2. Coarsely blend scotch bonnet, chilli, onions, ginger and garlic together.

3. In a dutch oven pot, bleach palm oil, then add locust beans to build up aromatics.

4. Add blended peppers together, then fry.

5. Add stock and bring to a boil, then add crayfish and rice. Adjust seasoning.

6. Next, pour in assorted meat, ponmo, dried prawns, and smoked chicken. Cover the pot.

7. Place the pot in the oven using fan plus at 170 degrees for 35mins.

8. Bring it out after 30mins and pour in chopped uziza leaves. Allow to cook for the remaining 5 mins.

9. Stir and serve.

Ingridents

3 cups rice
3 tsp locust beans/ Iru
3 cooking spoonful palm oil
5 Scotch bonnet
Bawa/ chilli peppers
2 medium onions
1kg assorted meat
3 medium ponmo
½ smoked chicken
1 smoked fish
1 stock fish
½ cup dried prawns
3 tbsp ground crayfish
A handful uziza leaf
1 knob ginger
4 fresh garlic
4 seasoning cubes (2 wraps)
Salt to taste

Click to watch Preparatory Video

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