Jollof Rice

Ingredients

• 3 cups long-grain parboiled rice
• ½ cup Hizabrun Palm Oil
• 2 tomatoes, 2 red bell peppers and 1–2 scotch bonnets, blended
• 1 large onion, sliced
• 2 tablespoons ground crayfish
• 1 tablespoon locust beans (iru or daddawa)
• 1 medium smoked fish, deboned and flaked
• 2 seasoning cubes
• 4 cups meat stock or water
• 1 handful scent leaves or ugu, sliced
• Salt to taste

Method

1. Wash the rice until the water runs clear, then drain.
2. Heat the palm oil in a heavy pot over medium heat for 2 minutes. Add the onion and locust beans and fry for 3 minutes.
3. Add the blended pepper mix and fry for 10 minutes, stirring, until it thickens and the oil separates.
4. Stir in the crayfish, seasoning cubes and stock. Bring to the boil and taste for salt.
5. Add the rice and the smoked fish. The liquid should just cover the rice. Cover tightly and cook on low heat for 25–30 minutes, until the rice is soft and the liquid is absorbed.
6. Stir in the sliced leaves, cover for 2 minutes and serve.