The Nigerian native rice recipe is one of the oldest ways of cooking rice in Nigeria. It is usually prepared when there is little or nothing at home but has evolved into a very interesting dish…found on the menus of distinct restaurants in Nigeria. This is a very versatile recipe, allowing you to use an array of fish, meat and vegetables.
It is easy to cook, delicious and has that native taste you may desire.
Are you ready to cook? Let’s do this!
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Meal type: Main dish
3 cups of rice
3 cooking spoons of palm oil (or less if you want)
1 medium size onion (1/2 blended 1/2 sliced)
8 habanero pepper/ ata rodo (6 blended 2 sliced)
A handful of dried shrimps
2 heaped tablespoons of dried blended crayfish
2 tablespoons of Iru (locust beans)
2 medium sized smoked catfish
2 rolls of soft ponmo (diced)
2 handful of ugu (pumpkin leaves)
Salt to taste
Blend the pepper and onion. Pound the dried crayfish (I do this for texture). Then parboil the rice.
Wash the smoked fish with salt and water, then cut into chunks. Remove the tail and head of the shrimps and wash with water and salt. Then heat up a pot with palm oil for 3 minutes.
Fry the sliced onion for 2 minutes. Pour the blended pepper and onion paste into the pot and cook for 5 minutes. Pour in the washed iru (locust beans). Allow to cook for 2 minutes. You will begin to perceive the sweet native smell of the iru. 🙂
Add the dried shrimps, the pounded crayfish and the diced ponmo. Include very little water, add seasoning and salt and cook for 5 minutes.
Add the cleaned smoked fish to the sauce, mix in and allow to simmer for 3 minutes. Pour the sauce into a pot containing the parboiled rice.
Add a little more water, adjust salt and seasoning to taste and cook until it is done. Finally add the ugu (pumpkin leaves) and sliced pepper. Mix into the rice and turn off the heat.
Serve with stewed meats or enjoy alone.