Quote from KIMBYSVOICE on July 27, 2021, 1:46 pm

Ingredients:

2 cups of Rice

A handful of each of these Peppers

- Atarugu/Atarodo

- Shombo/Cayenne

- Tattasai

2 Medium-sized onions

1 finger fresh Ginger

Half a bulb of medium-sized Garlic (or as you like it)

Bay leaves

Half teaspoon of Thyme

A quarter teaspoon of Curry (optional)

A tablespoon of grounded Crayfish

Seasonings (i mix different types)

- A teaspoon of Chicken seasonings

- A teaspoon of Beef seasonings

- A teaspoon of Jollof rice spices

- 2-4 Stock seasonings (depending on the type you use. I mix them too)

Etc

Half a cup of Vegetable oil

Salt to taste

2 cups Meat stock (optional, I rarely use)

 

How to prepare:

- Parboil the rice, wash and strain

- Heat oil

- Pour blended peppers (blend all pepper with onion, garlic and ginger) into heated oil stir and allow to fry for a few minutes

- Add all seasoning, spices, bay leaf

Stir for like 3 minutes

-Add 2 cups of water or meat stock, allow to boil,

pour crayfish (blended or pounded)

- Add salt to taste

- Pour already per boiled and washed rice into the pot. (Water and rice should be on the same level or water slightly below rice level)

- Seal the pot with foil paper and pot cover (to lock in heat. Rice will cook and steam at the same time)

 

You can garnish the food with chopped green pepper.

 

Serve with fish or chicken or Goat meat or even Beef (I will share a chicken recipe with you another day)

 

This recipe serves four.

 

I do have one secret ingredient I add to my Jollof rice. Only four people in this whole world know about it.

I will tell you about it eventually, not today.