Palm oil rice use to sound local to so many civilized people but when this delicious meal is tasted, you will always call for me.
Below are the recipe in making palm oil Rice
3 cups of rice
1 Big Red Bell Pepper
2 big ball of onion
2-3 Scotch Bonnet (Rodo)
1/2 Cup dried pepper/ata ijosi (Optional)
125ml palm oil
3 cups chicken/beef stock/water
2-3 medium size smoked fish
2-3 pieces cooked ponmo, diced/sliced (Optional)
1/2 Cup smoked prawns
3 tablespoons grounded crayfish
1 Cup spinach or pumpkin leaves/ugu or basil leaves (Optional)
2 Knorr, Maggi or your preferred cubes
Salt to Taste
-Parboil your rice and set aside…
-Blend the Bell Pepper (Tatashe), Scotch Bonnet (Rodo), dried pepper (Ata Ijosi), 1 Onion with little water and set aside….
-Get a fairly big pot, add the palm oil. Place on medium heat. When the oil is hot, add 1/2 sliced onion, fry till translucent, this should take around 6-8 minutes, add the crayfish, stir and fry for 2-3 minutes….
-Add 3 cooking spoons of the blended pepper, the Knorr, Maggi or preferred cubes, salt to taste, stir and fry for 5-6 minutes, stir occasionally. Try not to add too much salt if you’ll be using stock, remember stock contains a considerable amount of salt…
-Add 3 cups of stock or water if you haven’t got stock, stir and let it cook for 4 minutes to thoroughly combine, then add the Ponmo or any other tough protein you’re using,
-Gently add the parboiled rice…
-Stir and combine thoroughly, then add the shredded smoked fish and prawns, stir; make sure the liquid isn’t too much. Taste for salt and seasoning, adjust if necessary
Note: It’s better to start with a small quantity of water or stock, add more stock or water, preferably stock as you go to prevent overcooking.
-Cover tightly and cook till rice is very tender, stir occasionally to avoid burning.
If you’re using vegetables, add tough vegetables like Ugu 2 minutes before doneness, then switch the heat off and continue to simmer with the residual heat for a further 2-3 minutes. If you’re using Spinach, add after doneness and simmer with the residual heat for 3 minutes.
Sit, relax and serve with a chilled juice