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Native Jollof Rice (Palm Oil Jollof)

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Native Jollof Rice, also known as Palm Oil Jollof Rice, is a traditional Nigerian dish made with local spices, palm oil, smoked fish, and fermented locust beans (iru) for a deep, rich flavor. Unlike classic Jollof Rice, this version has an earthy and smoky taste, making it a beloved West African comfort food.

Ingredients

Scale

For the Rice:

  • 2 cups long-grain parboiled rice (rinsed and drained)
  • 3 cups chicken or beef broth (or water)
  • ¼ cup red palm oil (unrefined, for authentic flavor)

For the Sauce & Seasoning:

  • 2 large tomatoes (blended)
  • 1 red bell pepper (blended)
  • 2 Scotch bonnet peppers (blended, adjust for spice level)
  • 1 small onion (blended or chopped)
  • 1 tablespoon fermented locust beans (iru, optional but traditional)
  • 1 teaspoon crayfish powder (optional, for a richer umami taste)
  • 1 teaspoon smoked paprika (optional, enhances smokiness)
  • ½ teaspoon ground Cameroon pepper (for heat, optional)
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon bouillon powder (Maggi or Knorr, optional)

For the Protein & Extras:

  • 1 cup smoked fish (deboned, e.g., mackerel or catfish)
  • ½ cup dried shrimp (optional, for more flavor)
  • 1 handful scent leaves (or basil, for garnish)

Instructions

1. Prepare the Base Sauce

  1. Heat palm oil in a large pot over medium heat until slightly smoky.
  2. Add chopped onions and sauté for 2 minutes until fragrant.
  3. Stir in the locust beans (iru), crayfish powder, and blended pepper mix.
  4. Cook on medium heat for 10-15 minutes, stirring occasionally until the sauce thickens and the oil floats to the top.

2. Cook the Rice

  1. Add the rinsed rice to the sauce and stir well.
  2. Pour in the broth (or water), ensuring the liquid just covers the rice.
  3. Add smoked fish and dried shrimp, then season with salt, bouillon powder, and Cameroon pepper.
  4. Cover and simmer on low heat for 20-25 minutes, stirring occasionally to prevent burning.

3. Final Touches & Serving

  1. Once the rice is tender and the liquid is absorbed, mix in scent leaves or basil.
  2. Let it sit covered for 5 minutes before serving.
  3. Serve hot with fried plantains, grilled protein, or coleslaw!

Notes

  • Authentic Taste: Locust beans and crayfish add depth, but you can skip them if unavailable.
  • Smoky Flavor: Traditional Native Jollof is often cooked over firewood, but smoked paprika can help mimic the taste.
  • Protein Variations: Add snails, cow skin (ponmo), or stockfish for an even richer dish.

Find it online: https://ukfinda.com/native-jollof-rice-palm-oil-jollof/