Native Jollof Rice

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 Native jollof rice has a very traditional distinct flavor that would make you want for more. It is also medicinal because of the properties of the scent leaf (basil). Native jollof rice is a quick way to make jollof rice with what you have on hand.

It is a variatnt of Nigerian jollof rice that is made with palm oil, dry fish or crayfish, pepper, onion and scent leaf. 

• Prep all the ingredients. Slice and dice peppers and onions. Clean and soak dried shrimps and bonga fish.
• Parboil or soak rice in hot water for 5 minutes and wash until the water runs clear.
• In a pot, heat up the palm oil on medium heat. Add the dried shrimps and fry for a bit then add the chopped onions and fry until translucent. Add the sliced fresh pepper and the diced tomatoes and fry for a bit, then add the soak bonga fish, Cameroon pepper, salt and seasoning cubes and cook for about 15 - 20 minutes or until the tomatoes mixture is fried.
• Add rice and enough water to cook the rice and cook until it is done. Don't forget to check and make sure the seasoning is right.
• Once done, slice and add the basil (scent leaf) and stir into the pot of rice. There is no need to cook the leaf. The flavor of the leaves would be released into the rice

Ingredients   

3 cups  Long grain Rice  

1 can (14.5 oz) Dice Tomatoes   

1 cup Palm Oil   

Dried Shrimp   

Bonga fish

 Basil (Scent leaf)  

1 Red Onion  

2 Habanero Pepper   

Cameroon pepper   

2 Seasoning Cubes   

Salt