This recipe will teach you how to prepare concoction rice in the Nigerian way.
Nigerian Concoction Rice is a traditional rice recipe made with ingredients we would not usually use to make classic Nigerian Jollof rice.
It is generally considered a last-resort recipe where several ingredients are combined to prepare a healthy meal.
Try this natural rice recipe from all Nigerian recipes
- 2 cups of cigars | 1.1 g (500 g) long-grain white rice
- 2 tablespoons red palm oil
- 1 large piece of cod
- 1 medium smoked mackerel / Titus
- 1 large onion
- 3 tablespoons ground crab
- 2 large cubes
- 1 small ogiri okpei / iru / dawa-dawa
- Pepper and salt (to taste)
- Vegetables: choice of aromatic leaves (nchanwu), curry leaves or parsley
- Put the pieces of dried fish and dried fish in a large bowl, add chopped onion and diced broth. Add some water to cover the ingredients and cook until the fish is very soft.
- Add pepper, ground crab and palm oil.
- Fill the water to the same level as the contents of the pan if necessary. Cover and heat it over medium heat for about 7 minutes. This is a time when palm oil has to be fully integrated with other ingredients.
- Add the drained cooked rice, mix well, and make sure the liquid is at the same level as the rice. If less, fill it with more water.
- Put smoked fish and vegetables on the rice.
- Cover the pan and cook over low to medium heat. This way, the rice is not burned until the water is dry.
- If the rice is cooked well, the rice cooker must be ready for the water to dry—a taste for confirmation.
- Otherwise, you will need to add more water and reduce the heat to avoid burns. Keep cooking until done.
- After confirming that the rice is ready, turn off the heat. Add the aromatic leaves or parsley to the rice, cover, and let stand for 5 minutes. Then stir, and it’s ready to serve!
Check out this video guide for more information: