PALM OIL/NATIVE RICE

Hello readers, today I will be sharing with you all how to make palm oil rice (also known as native rice). What makes this rice mixture different from others is the use of palm oil and the addition of ingredients like crayfish, locust bean (Dawa Dawa) and dried fish.

                              You need

1.  Raw rice (in this case 800 grams)
2.  3 pieces of dried fish
3.  1 and a half tablespoons of locust bean
4.  2 scotch bonnets (pepper)
5.  A cup of palm oil
6.  Chicken/Meat/Fish Stock
7.  2 Bulbs of Onion
8.  A handful of Chopped Scent leaves
9. Bullion cubes and salt (optional) 
10. 3 Tablespoons of blended crayfish

                          How to Prepare 

1. Parboil rice until it starts to bubble. Drain hot water, wash with cold water and set aside.
2. Wash Dried fish thoroughly by scrubbing the back with a hard sponge and water to remove sand. 
3. Remove bones from the dried fish and set aside
4. Chop onions, blend pepper, crayfish, and ginger(optional) and set aside.
5. Use hot water to soften scent leaves if they are dry and set aside.
6. Pour oil into a hot pot.
7. Add crayfish, bullion cubes, locust bean, pepper, chopped onions, blended ginger into a pot of hot oil.
8. Add Stock and leave to boil.
9. When the mixture starts to boil, check for taste and when satisfied, pour in the rice.
10. The mixture should be about 2 inches higher than the rice, although, this depends on how soft or hard your parboiled rice is.
11. More water/stock can be added if rice is too hard.
12. Pour in dried fish and allow to cook on low heat.
13. Check rice from time to time to make sure it isn't too hard or getting burnt.
14. Pour in scent leaves to cooked rice.
15. Serve as desired.