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Fiery Native Jollof Rice with Palm Oil

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A vibrant and flavorful West African dish celebrating rich flavors, perfect for gatherings and family dinners.

Ingredients

Scale
  • 1 cup Palm Oil (high-quality unrefined)
  • 2 medium Onions (fresh, firm bulbs)
  • 2 tablespoons Locust Beans (Iru)
  • 1 tablespoon Crayfish Powder
  • 1 cup Blended Pepper Mix (Scotch bonnet or habanero)
  • 3 cups Rice (long-grain parboiled, rinsed)
  • 1 cup Smoked Fish
  • 1/2 cup Dried Shrimp
  • 4 cups Broth (homemade chicken or seafood)
  • 1 teaspoon Bouillon Powder (low-sodium)
  • 1 teaspoon Cameroon Pepper
  • 1 cup Scent Leaves/Basil
  • 1 teaspoon Salt (sea or kosher)

Instructions

  1. Prepare Your Ingredients: Measure all ingredients and rinse the rice until water runs clear.
  2. Heat Palm Oil: In a large pot over medium heat, heat the palm oil for about 5 minutes.
  3. Sauté Onions: Chop and add onions to the pot, stirring until translucent.
  4. Add Locust Beans: Stir in the locust beans for earthy flavor.
  5. Incorporate Crayfish Powder and Pepper: Add both to the pot and fry for 5-10 minutes.
  6. Combine Rice and Broth: Add rinsed rice and broth, mixing well.
  7. Flavor With Spices: Stir in bouillon powder, Cameroon pepper, and salt.
  8. Introduce Smoked Fish and Dried Shrimp: Gently fold in these ingredients.
  9. Cook It Down: Cover and cook on low heat for 25-30 minutes.
  10. Check and Fluff: Remove lid, fluff rice if tender.
  11. Finishing Touches: Stir in scent leaves or basil before serving.

Notes

For a vegetarian version, omit smoked fish and shrimp, and use vegetable broth.

Nutrition

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