Cameroonian Njanga Rice // Crayfish Rice // Concoction Rice // Jollof Rice with Palm Oil

By Precious Kitchen · 75 min

Ingredients

Instructions

1. Pulse the crayfish in a blender until broken down but not powdered.
2. Blend the garlic cloves into a paste.
3. Heat the palm oil in a pot (preferably non-stick) on high for about 3 minutes, then add the chopped onion and saute about 2 minutes until translucent.
4. Add the chopped tomatoes and cook, stirring from time to time, about 7 minutes until they shrink. Meanwhile, wash the rice and set aside.
5. Add the blended garlic and stir until fragrant.
6. Add the crayfish and stir for about 30 seconds.
7. Add the washed rice and stir to incorporate.
8. Add 5 cups water, 1 teaspoon salt, 3 teaspoons chicken bouillon powder and ½ teaspoon ground white pepper, and stir to combine.
9. Add the smoked fish and the whole habanero pepper (cut it in half first for a spicy rice).
10. Cover the pot, reduce to low heat and cook 40 minutes. Turn off the heat and let it rest covered for 5 minutes.
11. Open the pot, fluff the rice with a fork and serve warm.

Summarized from Precious Kitchen's video. Watch it for the details.

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