Growing up in Nigeria, Palm oil rice was a staple. It was easy to cook without any hassle. It involves the use of palm oil, spicy peppers, cray fish and dry fish.
I remember always cooking this meal and feeding my neighbor’s kids. I would cook and feed everyone while my poor mother looked on. My father on the other hand(GOD rest his soul) would smile at my mother and I. He would tell my mother to give it a rest and thank GOD she had a daughter that can cook something 🙂 Now, I have my own kids, Glory to GOD, I always make sure their tummies are always well fed. There is no delight in having hungry kids 🙂
There are different versions to this recipe. I actually make several versions. But for this post, I shall share one of my favorite versions because of it’s abundance of flavors all married together in one pot.
This version involves the use of tomatoes and bell peppers; which you may eliminate if you do not fancy them. If you are one of the people who do not like Palm oil, fear not, you may use vegetable oil. It may not quite come out with the smoky palm oil taste, but you will still love it 🙂
- 2 cups of medium to long grain rice(washed in warm water and drained)
- 4 tbsps of palm oil(You may use vegetable oil if you prefer)
- 2 Plum tomatoes(cut into little pieces)(optional)
- 1 red bell pepper(optional)
- 1-2 crushed Habanero peppers or Ata-rodo
- 1 medium sized onion
- 1tbsp dry grinded pepper or red chili flakes
- 2 tbsps of dry grinded crayfish
- ¼ cup whole dry prawns
- 1 large dry fish or 6 small ones
- ½ cup of chopped Basil or Scent leaves
- 2 cups hot meat stock or water
- Salt to taste
- wash rice in luke warm water and drain
- Puree the bell pepper, habanero peppers and half of the onion and pour through a fine mesh sieve to drain out the excess water
- Slice the tomatoes into thin slices
- soak the fish and prawns in warm water to soften then drain and set aside
- In a cooking pot or skillet, melt the oil(do not bleach), slice and pour in the remaining onion and sauté until translucent. Add the tomatoes and blended crayfish. Sauté until the tomatoes have reduced; then add the pepper blend and fry for another 5minutes; while stirring constantly.
- 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