Welcome to our kitchen, where we're stirring up a storm with a dish that's close to our hearts – Native Jollof Rice. Now, this isn't your run-of-the-mill Jollof. It’s a dish that sings with every bite, rich with the fragrances of fermented locust beans (iru), the heat of Scotch Bonnet chillies, and the umami of dried crayfish. Inspired by my grandma's recipe, we call this version the "Native Stir fry" It's all the flavors of traditional cooking, with half the effort and double the fun. And the secret weapon? Our AFB Shito, a Ghanaian chili sauce with crayfish and Scotch Bonnet, cooked down to a rich, umami-packed condiment. Get ready for a taste adventure that’s as vibrant and lively as a West African market!
The Flavor Base: Heat palm oil, fry onions, iru, and Scotch Bonnet Chilli. This step is where the magic starts; the kitchen begins to smell like a dream!
Adding the Punch: Stir in 2 tablespoons of AFB Shito. Add beef and prawns and let them mingle and sizzle.
Sauce it Up: Crank up the heat, add AFB tomato stew, remaining Shito, and beef bouillon. Simmer for 3 minutes with the pot lid on (watch out for volcanic eruptions!).
Rice, Meet Sauce: Add cooked rice, scented leaves, dried prawns, and smoked mackerel. Stir well to coat every grain with sauce (it’s a full-body workout!).
The Grand Finale: Cover and let it sit for 4 minutes. Give it a final stir and get ready to plate up this masterpiece.
Serve and Enjoy!
Tips for Perfection:
Keep an eye on that palm oil; it’s known for its smoke signals!
Adjust the Scotch Bonnet to suit your heat preference. It's like choosing your adventure mild, medium, or 'I'm on fire!'
Layering flavors is key. Think of it as building a flavor skyscraper – every level counts!
