Growing up, my mother always made such an effort with our Sunday dinners. Some nights we had Jollof rice, but most times it was Nigerian fried rice. We rarely had plain white rice, which was considered regular fare—and Sundays were far from regular.
My mother learned this recipe from Auntie E., her younger sister and a chef. It consisted of long-grain, parboiled or (Golden Sella) basmati, cooked in a fragrant yellow stock and dried thyme, with mixed chopped vegetables folded in. If you wanted to take it up a notch, tiny pink shrimp (or prawns) and cooked, diced liver were the way to go.
The similarities between Chinese and Nigerian fried rice, other than the name, are few. Woks are great but they didn’t feature in my mom’s cooking. Her pots did, and in them, she cooked the rice in stock. Note that Nigerian-style chicken or beef stock is built on fresh ingredients: onions, ginger, garlic, chili pepper and seasoned with curry powder, dried thyme, black or white pepper, turmeric powder, and is different from Western-style stocks with carrots and celery. The stock is what principally defines the flavor of Nigerian fried rice, but also does limit the rice's shelf-life, so leaving it to cool overnight, refrigerated—often recommended for Chinese fried rice—isn’t ideal.
Rice is beloved all across Nigeria. In general, Jollof—less flaky, and not as involved—is more commonly prepared, but there are days when my craving for fried rice with liver and shrimp will not settle until I have cooked a pot, and served it up with coleslaw, roast chicken, plantains and some Chapman.
Want to hear more about Nigerian food? On our new podcast Counterjam—a show that explores culture through food and music—host Peter J. Kim talks dodo, jollof, egusi, and more with comedian Ego Nwodim and Afrobeat pioneers Femi and Made Kuti—check out the episode here. —Kitchen Butterfly
Featured in: The Nigerian Fried Rice That Turned Me Into My Mother. —The Editors
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