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Prep time
10 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
Delicious one pot rice dish with distinct taste and aroma from Southern Nigeria, cooked with palm oil and native condiments. —Abi Olayiwola
Ingredients
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2
Onions
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1
Red bell pepper
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4
Medium Tomatoes
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1
Scotch bonnet
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3 tablespoons
Red palm oil
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1 tablespoon
Locust beans
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1/2 cup
Smoked prawns
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2 cups
Rice
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2 cups
Stock
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2
Smoked mackerel fillets
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Salt
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1 cup
Spinach
Directions
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Soak the prawns in hot water for about an hour before cooking.
Wash the locust beans and keep aside.
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Remove the stalk from the bell peppers and scotch bonnet, wash and place in a blender. Peel one onion, cut into quarters and add into the blender. Blend the peppers and onion.
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Peel and chop the remaining onion. Pour the palm oil in a pan and place under medium heat until hot. Add the chopped onion into the pan and fry for around 2-3 mins.
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Pour the pepper, tomato and onion blend into the pan.
Add the locust beans. Drain the prawns and add into the pan. Allow to cook for about 10 minutes, stirring regularly to prevent sticking.
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Wash the rice, drain and pour into the pan. Add the stock with enough water to cook the rice. Add some salt and the mackerel. Stir thoroughly.
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Cover the pan and allow the rice to cook. Check the rice after a few minutes, and if more liquid is needed, add a small quantity of stock or water at a time.
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Cover the pot and reduce the heat until all the liquid is absorbed, and the rice is cooked. Stir in the spinach and serve.
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