How to make Nigerian Native Rice (Palm Oil Rice)

By Kikifoodies · 150 min

Ingredients

Instructions

1. Season the cleaned goat meat with chopped onion, bouillon cube and salt. Add a little water, cover and steam on low heat for 15-20 minutes until tender.
2. Strain the meat stock to remove bones, adding more water if needed.
3. Add the washed rice to the stock, then add salt and more water as needed. Cover and cook for 20-25 minutes until tender.
4. Fluff the rice with a fork and set aside.
5. Blend the peppers and onions roughly and set aside as the pepper mix.
6. Soak the smoked catfish in hot water for 20 minutes, fully submerged. Soak the dried prawns in hot water, drain and set aside.
7. Drain the catfish, debone it thoroughly, and if still firm, soak in hot water for another 10-20 minutes until soft.
8. Heat red palm oil in a wide pan over medium heat. Fry the chopped onion, iru and crayfish for 2-3 minutes until soft.
9. Add half the pepper mix, season with salt and bouillon, and fry for 5-10 minutes until slightly darkened, stirring occasionally.
10. Add the catfish and prawns and stir-fry for 1-2 minutes. Cover and cook on low-medium heat for 5 minutes.
11. Add the cooked rice and stir-fry for 5 minutes to toast it. Mix in the sliced vegetables and set aside.
12. Fry the goat meat in hot oil over medium heat until crispy, then drain on paper towel.
13. Pour off most of the oil, add the remaining pepper mix (plus extra peppers if wanted), season with salt, onion powder and a beef bouillon cube, and fry for 3-4 minutes.
14. Add the fried goat meat, stir well, add a little water, cover and steam for 5 minutes.

Summarized from Kikifoodies's video. Watch it for the details.

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