Add half of the dry fish and prawns. Add the bouillon or salt along with the rice and stir; making sure the oil coats each grain of rice. Pour in the meat stock or water just to the level of the rice or a little above. Bring to a boil; then reduce the heat. Cover the pot with a foil wrapper and a tight lid. Cook the rice for about 15minutes on low heat. Check for seasonings and add the dry pepper, basil or scent leaves, the remaining dry fish and Prawns. If the rice is still hard, do not stir. Cover the pot and turn of the heat. Leave for about 10minutes untouched. The remaining heat in the pot will steam the rice until aldente. Stir the rice and serve
Notes
If using meat stock, make sure you do not over season with any other seasonings. You may also add a tbsp. of Ogiri Okpei or Iru. I usually don't as; in my opinion, it is too strong a taste for this dish
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2015/06/local-jollof-rice/