Fried Local Jollof Rice...
Prep time: 
Cook time: 
Total time: 
Serves: 9
  • 3½ cups of rice
  • 4 cups meat stock or water
  • 1 small onion(cut into wedges)
  • 2 plum tomatoes(cut into little pieces)
  • 1 sliced habanero pepper
  • 1 small garlic clove(crushed into a paste)
  • 1 cup mixed vegetables(optional)
  • 1½ cup washed and cooked snails(if raw, steam with salt, bouillon, 1 habanero pepper and
  • garlic)
  • 1 handful basil(sliced)
  • 4 table spoons palm oil (add more oil if you want)
  • 1½ cups raw shrimp
  • 1 smoked fish
  • ½ cup chopped and sautéed liver(cook, cut into little pieces and sauté in oil until golden brown but not burnt)
  • 1 tsp Cameroon pepper
  • bouillon
  • salt to taste
wash rice and cook with meat stock. when the rice is aldente, spread on to a pan to cool down or simply place the pan into the fridge to quicken the process.
Heat oil, add the onions and cook until translucent. Add the garlic and cook until the garlic is fragrant. Add the tomatoes, pepper and snails. Cook until the tomatoes have rendered. Season; then add the vegetables, liver and shrimp. Cook for another 3 minutes so the veggies are cooked and still crunchy and the shrimp is pink. Add the rice in little increments into the sauce and just keep stir frying on high heat until the sauce has very well coated the rice. add the Cameroon pepper and enjoy.
Recipe by Nigerian Lazy Chef at