Native jollof rice (okpeyi rice) is a very traditional recipe prepared with ingredients we don't normally use in preparing the 'Classic Jollof Rice'
Ingredients
2 cups of unpollished rice
2 cooking spoons of palm oil
1 big piece of dry fish
Stock fish (optional)
1 medium smoked Mackerel/Titus (optional)
1 big onion
3 tablespoons of blended crayfish
2 or 3 stock cubes
1 small ogiri/okpei/iru/dawa-dawa (locust beans)
Pepper and salt (to taste)
Add vegetables if you like.
[Source] (http://www.allnigerianrecipes.com/rice/concoction-rice.html)
Before you cook native jollof rice
Soak the dry fish and stock fish in cold or hot water and when soft, clean and separate them into small pieces. Parboil the rice and put in a sieve to drain. Blend or pound the crayfish with the iru. Cut the onion into tiny pieces. Pound/blend the pepper. Debone the fish.
Cooking Directions
Put the pieces of stockfish and dry fish in a big pot, add the diced onions and the stock cubes. Add some water to cover the ingredients and cook till the stockfish is very soft. Add the pepper, blended crayfish and palm oil. Cover and cook at medium to high heat for about 5 minutes. Add the drained parboiled rice, stir properly and check that the liquid is at the same level as the rice. If less, top it up with more water. Leave to cook on low to medium heat. This way the rice does not burn before the water dries up. If the rice is parboiled correctly, the rice should be done by the time the water dries up. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning. Keep cooking till done then you turn off the heat. If you want to add vegetables, add tgem at this point (after turning off the heat) cover and leave to stand for 5 minutes.
