Palm oil jollof rice recipe is very spicy rice cooked with red palm oil, it is very easy and quick to prepare.
Palm oil Jollof rice
This delicious vibrant orange looking rice meal is usually cooked with some native ingredients (crayfish, dried or smoked fish) and then garnished with scent leaves (Basil).
2 cups of medium-long grain rice
2-3 cooking spoons of palm oil
Garlic and ginger as needed (optional)
1 medium-sized onion
A cup of chopped Basil or scent leaves
1 tablespoon dry grinded pepper or red chilli flakes
2 tablespoons of ground crayfish
300g of kpomo (cowhide), cut into tiny pieces
A cup of whole dry prawns, optional
1 large dry fish or smoked fish (or 4 small ones)
3 seasoning stock cubes
2 cups of meat stock or plain water
Add water to the rice and spot on warmth to bubble for 5 minutes, then, at that point flush and keep to the side.
Spot a dry pot on warmth and add sufficient palm oil to it, and warmth it for 3 seconds.
Add onions and garlic, and afterward fry for 30 seconds.
Add the kpomo (cow skin) and the dried fish to the substance and mix.
Add meat stock to it and season the substance with preparing 3D squares, crawfish, ginger and salt.
Add the rice to the substance and mix to consolidate, add more water to the rice if necessary and taste for salt and change.
Heat the rice to the point of boiling and continue to really look at it every once in a while to see the degree of water. In the interim, pluck the basil from the tail and shred it into little sizes
When the rice is dried, add the hacked basil and mix quite well.
Pass on the rice to cook for an additional 5 minutes on low warmth.
Take the rice off from warmth and serve it as you need.
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