African Native Jollof Rice - HL Creative Sunday.

Hello everyone, welcome to another Hive Learners Creative Sunday Initiative with George Dee. Every Sunday, the community members get to share creative stuff about themselves and it's always fun to learn new things from other community members creativity.

As usual, I am ready to wow you with another delicious delicacy so relax, enjoy and learn a new recipe today.

For this Creative Sunday Initiative, I made Native Jollof rice and it is one of the best meals I ate over the weekend.

It wasn't my first time eating native jollof but it's the first time I used this much recipe. Native Jollof rice is almost the same Jollof we have all eaten but one recipe distinguishes it from the regular Jollof and that recipe is Palmoil.

As a lover of palm oil, I love to have it in my meals a lot more than groundnut. As a kid, I always drank it and people teased me about the habit but it didn't bother me until my mom started rebuking me for it. I love my yam with palm oil, porridge and there are times I have fried my eggs with it; Palm oil has a distinct taste that some people always crave.

As I mentioned earlier, Palm oil is the major recipe in Native Jollof rice and if prepared well tastes very delicious. Using palm oil doesn't tamper with the nutritional value of Jollof rice and I can confidently say that you will still enjoy everything the regular Jollof gives you.

Recipes.

Rice
Palm oil
Fish
Pepper & Tomatoes
Carrot
Green pea
Onion leaf
Green bell pepper.
Tomato paste
Onions
Ginger
Seasoning Cubes
Salt.

It's a long list of Recipes but they aren't expensive depending on the quantity of Rice you want to prepare.

Procedure

It's important to always ensure that the food we fill our bellies with are hygienic because that's the only way the food we eat will serve a good purpose in our body.

The process of preparing the Native Jollof rice is quite simple but before I went into the main preparation, I did a few compulsory things.

Firstly, I cleaned all my recipes that needed to be cleaned. Many of these items are always exposed in the market so it is important to clean them first.

I started by parboiling the rice and while the rice was cooking, I quickly sliced, the green bell peppers, onions, ginger, carrot, onion leaves and green pea. I blended the pepper and fried the fish as well.

By the time the rice was ready, I had finished all that I stated above so I moved on to the main preparation.

I started by heating the palm oil before turning the sliced onions & ginger, tomato paste carrot, green pea, and green bell pepper into it. I stirred them while frying under low heat to prevent them from getting burnt.

After three minutes, I turned the blended pepper into the pot and added seasoning & salt. As you can see in the video, I left the fish in the pot while frying all these recipes because I wanted them to absorb the sweet taste of the sauce. After the fish had absorbed the sauce, I removed them and added the sliced onion leaves.

I allowed all the recipes in the pot to fry again for another three minutes before adding a small quantity of water that would completely cook the rice and immediately the sauce boiled after adding water, I added the parboiled rice.

I stirred the rice very well and ensured that the sauce blended with the rice completely because it wouldn't make sense if some part of the rice didn't get a touch of the sauce.

After properly stirring, I covered the rice and allowed it to cook for about 7 minutes under low heat.

The outcome of the rice was awesome and I really hope you can try it as well. The procedure is very simple and easy to understand plus the knowledge we have about preparing Jollof rice should help a lot.

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