How to make Nigerian Native Jollof Rice (Palm Oil Rice)
How to make Nigerian Native Rice (Palm Oil Rice)
Cuisine: NigerianDifficulty: MediumServings
5
servingsPrep time
15
minutesCooking time
35
minutesCalories
420
kcalTotal time
50
minutesNigerian Native Rice, or Palm Oil Rice, is a rustic, deeply flavorful one-pot dish made with palm oil, local spices, smoked fish, and traditional seasonings. Popular among the Yoruba and other tribes, it brings the soul of the village kitchen to your table.
Ingredients
2 cups long grain parboiled rice
½ cup red palm oil
1 medium onion (sliced)
2–3 tablespoons ground crayfish
1–2 smoked fish or stockfish (cleaned, deboned)
2 scotch bonnet peppers (blended or chopped)
2 seasoning cubes (adjust to your taste bud )
Salt to taste
2 cups meat or fish stock (or water)
Optional protein:( diced beef, ponmo, dried fish, snail, or kpomo)
Optional garnish: scent leaves (efirin) or ugwu(pumpkin leaf)
Directions
- Parboil the Rice:
Wash and parboil the rice in boiling water for 10 minutes.
Drain and set aside. - Prepare the Base:
Heat palm oil in a pot over medium heat (don’t bleach it).
Add sliced onions and sauté until translucent.
Add locust beans and stir for 1–2 minutes.
Add blended scotch bonnet (and bell pepper if using) and fry till oil begins to float on top (about 7–10 minutes). - Build Flavor:
Stir in crayfish and cleaned smoked fish.
Add seasoning cubes and salt to taste.
Pour in stock or water and bring to a boil. - Cook the Rice:
Add the parboiled rice into the pot. Stir well.
Cover tightly and reduce heat to low.
Let it cook undisturbed for 25–30 minutes until the liquid is fully absorbed.
If needed, sprinkle extra water and continue steaming on low heat. - Finishing Touches:
Stir in chopped scent leaves or ugwu for that native aroma (optional).
Fluff gently with a wooden spatula.
Notes
- Tips for the Best Native Rice:
Don’t bleach palm oil it ruins the flavor and aroma.
For more protein, you can add diced cowhide (ponmo), tripe (shaki), or goat meat.
Locust beans give the dish an authentic “village” taste.
Let the rice form a slight crust at the bottom it adds a smoky depth. - Serving Suggestions:
Serve hot with chilled Zobo or palm wine.
Pairs well with fried plantains or steamed vegetables.
