This is one of those dishes that will send your taste buds into a frenzy. It'll fill your stomach with a warmth, reminding you of home. Sherri's Native Jollof is not to be missed.
Why do we call it native Jollof? Well our father often 'confused' this dish with what is known as party Jollof. I can even hear him right now "This is the Jollof of the Yoruba's". In my household we switched between calling it native Jollof or Peppered rice. Regardless of what you choose to call it, I guarantee this dish will have your guests fighting for the last grain of rice.
"THIS IS THE JOLLOF OF THE YORUBA'S".
This meal is quick and easy. Many of the ingredients you should have at home. If not, fear not substitutions can be made.
WHAT YOU WILL NEED
5 Red Bell Peppers
4 Scotch Bonnets (You can add more or less)
1 Garlic
1 Red Onion
Palm Oil
Cray fish
Locust Beans (Iru)
Mackerel Fish
Smoked Turkey
Tripe (Shaki)
Cow Foot
Chicken Drumstick (We used boiler chicken, but that's just our preference)
5 cups of rice - depending on the amount of mouths you have to feed
Maggi/Knorr cubes
Preparation
Don't be shy when it comes to Spice. We call it peppered rice for a reason
Thoroughly wash all of your ingredients before use.
In a separate pot boil your meats. Once seasoned and cooked to your preference, place in the oven for 30 minutes.
Blend the onions, bell peppers, scotch bonnet, garlic clove, a little bit locust beans and cray fish. You should still be able to see the peppers
Heat up palm oil (70ml) in a pot. After 4-5 minutes the palm oil should have darkened. To your now heated palm oil add chopped onions, locust beans, cray fish and your grilled DEBONED mackerel. Make sure you DO NOT BURN this as the cray fish will become incredibly bitter.
NOTE: If you want to, you can also fry your meats in the palm oil just to give the oil extra flavour
5 minutes later you should now be able to add your blended sauce. Leave it to cook for 20 minutes. Now when it comes to knowing if your stew is ready many people say when the oil rises to the top, it is ready. To me if the excess water has reduced and it smells delectable, it is ready. However, to be safe wait till the oil rises to the top.
Season your sauce to taste with Maggi cubes, thyme, salt and whatever else suits you. Add the washed rice to the sauce ensuring it is thoroughly mixed, cover the rice with aluminium foil allowing it to steam.
Check the rice in 30 minutes. If needed add more seasoning for flavour and a quarter cup of water to aid the steaming process.
Now it should be ready to serve. Enjoy your hard work and watch as people run to the kitchen for seconds
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Let us know how it turns out, pictures are welcome. Enjoy!
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