Cookbook:Nigerian Concoction Rice
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Nigerian Concoction Rice | |
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Category | Rice recipes |
Difficulty |
Cookbook | Ingredients | Recipes
Nigerian concoction rice is a traditional Nigerian dish similar to jollof rice. It is widely consumed by many Nigerians, often served with moin-moin, fried plantain, chicken, and more.
Ingredients[edit | edit source]
- Dryfish
- Stockfish
- Onion, diced
- Stock cubes
- Ground crayfish
- Palm oil
- Dried chile pepper, ground
- Iru (optional)
- Parboiled long white rice, drained of water
- Scent leaves, washed and sliced
Equipment[edit | edit source]
Procedure[edit | edit source]
- Soak the dryfish and stockfish in warm water until soft. Clean the fish and cut into smaller pieces.
- Combine the dryfish, stockfish, diced onions, and stock cube in a pot. Add water to cover the ingredients. Simmer until soft.
- Stir in the ground crayfish, palm oil, ground pepper, and iru. Add extra water as needed, cover the pot, and simmer for 7 minutes until the the palm oil has mixed well with the other ingredients.
- Stir in the parboiled rice and scent leaves. If necessary, add more water to cover the ingredients. Simmer until all the liquid has evaporated.
- Remove from the heat, and stir well.
- Serve with fried plantains, moin-moin, and/or roasted chicken/beef.