Nigerians today are blessed with so many sweet delicacies that u may even tend to bite your fingers while eating them.
Just like There different ethnic groups in Nigeria,each of them also have their own special delicacies.
Nigerians have the best jellof, they prepare the best jellof rice that if other countries are being interviewed they will be a witness to this.
There is a special recipe for cooking Nigerian jellof rice that I will love to share with you. The ingredients I use when preparing my Nigerian jellof rice are as follows.
Cups of rice(local or foreign), vegetable or groundnut oil, Fresh tomatoes,Tin tomatoes, onions, crayfish,fish,meat/chicken, fresh pepper, Natural spices like ginger and garlic and some curry powder and Maggi cube. Then for Garnishing I have my carrots, green pepper,bold sliced onions and then yellow bell pepper.
- How to cook
Firstly,stem your chicken/meat/fish,adding it salt, pepper, onions,a Cube of Maggi. Leave it on a medium hit to bring out it's own water and after bringing out it's own little water,u add a tea cup of water inside. After steaming your meat, per boil your rice and wash thoroughly.
Now after per boiling and washing of the rice, On a clean and medium size pot,pour in your vegetable oil or groundnut oil, add your chopped onions, stir a little, add your tin tomatoes and stir a little,then pour in your pepper mix which is your grounded fresh tomatoes and pepper, while cooking, add salt, Maggi cube and the natural spices which includes ginger and garlic,add the curry powder and stir for 2minutes, add your pounded crayfish (NB: Crayfish should be roughly pounded and not grounded with any machine, mortar and pestle is encouraged) then stir for up to 3minutes.
After that then pour in your meat or chicken stock(water) inside and stir,taste it to know what is still needed to add,if it's okay,pour in your parboiled rice and stir together very well to absorb all ingredients and then pour in some water(Hot water is highly recommended) to cover the surface of the rice and cover.
After a while,if the water has dried up and the texture of the rice is eatable,u can start garnishing.
For Garnishing,add a little butter,your carrots,green pepper and yellow pepper etc and stir to mix together with the rice.(When garnishing make sure your pot is no longer on top of the fire), cover the pot for 5minutes.
After 5minutes, Boom!!!
Your Nigerian jellof rice is ready. Bring this down with a chilled bottle of any soft drink of your choice and thank me later.
This is a very sweet recipe for Nigerian jellof,it is also adaptable and recommended. In my family,there is one special soup that everyone enjoys eating. It's Afang soup and fufu. Chili at the mention of the name, e don dey hungry me like tomorrow no dey.
According to my mum,she said she learnt her recipes from a Calabar woman who happens to own a restaurant and trust Calabar people,na them get Afang soup.
My mum usually prepares this meal when ever she wants to make my daddy happy probably after an argument with him or when she is in the mood or even when ever the spirit leads her.
She serves the family when the food is on a medium temperature (not too hot and not too cold),we really enjoy this.
Okay when she wants to cook this Afang soup she loves using the tiny waterleaf that doesn't have too much water, and then she wash and cut it, after cutting it,she drains it with filter to remove the water,then she brings out her cooking pot,and steam her meat,fish, stockfish and everything together, after that,she pours in her red oil,crawfish, Maggi cubes and everything and then she stirs it for I while,then she pours in her waterleaf and cover,it will cook for 6 minutes, while waiting for it,she pounds her Afang(okazi leaf) and then after 6minutes she introduce the Afang and add little salt and allow it to cook for extra 5 minutes without storing it, after 5 minutes she stirs it and taste and that's the Afang soup.
You can decide to enjoy this with garri,fufu,semo but trust me we literally like enjoying ours with fufu.
Would you love to try this recipe out??
This is one of my entry for the aprilinleo monthly prompt, you can join this initiative
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