PALM OIL RICE

    We know many people are just resuming and you’ve got lots of cooking choices to make (owing to foodstuff varieties brought from home) so we have chosen this mouth-watering local dish for your lunch time this week. It is an easy and cost-saving meal which is palm-oil based which is similar to Nigerian jollof rice.
    Now, let’s hurry to put things in order and start cooking.
    INGREDIENTS
    3 Cups of rice
    3 cooking spoon of palm oil
    2 cooking spoon of ground pepper
    1small Ogiri/okpei/iru/dawadawa
    A handful scent leaves/curry leaves
    2 tablespoon of chopped crayfish
    A handful dry prawns (optional)
    1 medium size onion
    2 seasoning cubes
    1 medium sized dry fish
    Salt to taste
    COOKING DIRECTIONS
    Wash the rice and parboil with clean water. Rinse and drain excess water then set aside.
    Set your powdered crayfish aside, remove sharp heads from the dry prawns and dry fish by breaking off gently, then rinse and set aside.
    Heat the palm oil on medium heat for about 5 minutes and add the chopped onions then leave to fry for 3 minutes. Add the pepper puree into the oil and stir-fry for 5 minutes.
    Add iru/ogiri okpei/dawadawa (dissolve in a little water before adding). Add the dry prawns, powdered crayfish and washed soaked fish. Leave to cook for 2-3 minutes then top up with quantity of water that would slightly cover the rice, add salt to taste, crushed seasoning and leave to boil for 7-10 minutes.
    Now add the drained rice and the chopped scent leaves, stir with a spoon to mix well and leave to cook, covered till the rice absorbs the liquid.
    Oh-la-la! Your meal is ready. Serve and eat while mildly hot.
    Enjoy and share your wonderful experience. Bon appetite.

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