PALM OIL RICE

INGREDIENTS:

3 cups of rice

1 Big Red Bell Pepper (Tatashe)

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

PREPARATION:

-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.

Enjoy!..