Jollof Rice

Ingredients For Nigerian Jellof Rice

* 1 large onion, chopped
* 2 Tablespoons vegetable oil
* 2 teaspoons tomato paste
* 1½ cups cooked rice
* 1 green chili, seeded and chopped (green pepper can be substituted)
* 1 cup meat or vegetable stock

Procedure For Jellof Rice

1. Cook the rice according to package directions.
2. Heat the oil in a frying pan and sauté the onion until soft, but not browned.
3. Add the tomato paste and chili and cook on medium heat while stirring, about 2 minutes.
4. Add the rice and continue stirring.
5. Add the stock and bring the mixture to a boil.
6. Reduce heat to medium and cook until almost all of the stock has evaporated. Serve.

Makes 4 servings.

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Plain white rice served with moi-moi and a tasty tomato based stew. Rice is widely eaten in Nigeria and there are many different types to chose from. It is prepared, cooked and served in an attractive variety, plain white being widely enjoyed often with a tasty tomato stew.

Plain Rice Ingredients And Cooking Instructions:

* 600 gm/1 1b rice
* 1 1tr/2 pints water
* salt to taste

Pick and wash the rice. Place in a good size pot and cover with cold water. Place on heat and allow to boil for 5minutes, remove form heat and wash away excess starch with cold water. Barely cover rice with cold water, add some salt and a little butter. Cover pot and cook 20 minutes until cooked and all the moisture is absorbed. Fluff with a fork to senarate grains and serve hot.

Below Are Instructions For Preparation Of Moi Moi:

* Prepare foil or empty cans for the cooking:
* If using empty cans, make sure their interior is clean, and lightly greased.
* If using foil:
* Tear off about 1 foot of the foil.
* Fold the foil in half.
* One of the edges is closed and fine. For two of the other edges, roll them a few times over to make sure they will take the weight of the mixture (at least an inch-worth of rolling).
* When you are done, the foil will look like rectangles with only one edge open.
* Soak some beans in a large container (some people recommend lightly grounding the beans first to make it easier to remove the skin) for about an hour or so.
* Rub the beans between your hands to peel the skin off. (The skin should float to the top of the container.) Keep doing this until you have most of the skin off the beans.
* Grind the beans into a smooth, finely-ground, mostly-liquid paste.
* Add blended tomatoes (or tomato sauce and paste), oil (just a few teaspoons), a little salt, and if you wish, you can also add hard-boiled eggs, or dried fish, or meat, or ground beef.
* Place into either the foil or the cans.
* If using cans, simply pour some of the batter into the cans, making sure you leave enough room for the cooking moyin-moyin to rise.
* If using foil, pour some of the batter into the foil, and then close up the last edge of the foil (once again, by rolling it securely).
* Place some water in a large pot.
* Place the cans or the foil into them.
* Boil the moyin-moyin until it forms a solid substance (at least half an hour)
* Remove them from the cans or the foil before serving.
* Usually eaten with rice, meat, and maybe other sides.

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Fried rice is Cooked some white rice, and set it aside. Then In another pot, some diced vegetables, onions, spices (meat and whatever else you want in the fried rice, called ‘seasoning) A fry-pan is oiled lightly and about a cup of the rice in it. Then some of the seasoning is added in with it. A wooden utensil is used to mix it around in the fry-pan until it is well mixed. This is repeated until all the fried rice is done.

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Edikangkong soup is a very tasty soup cooked with lots of vegetables, some fish, onions, meat, salt etc. This is a well famous Nigerian soup, particularly indigenous to the Efiks and thoroughly enjoyed and appreciated amongst connoisseurs and lovers of good food all over the country.

There are many myths attached to this superb soup but as you can see from the recipe given, it is simply a vegetable soup.

Below is the ingredients and instructions for cooking Edikangkong soup:

* I kg/2 1b assorted meats (beef, oxtail, tripe, ponmo, bokoto and bushmeat)
* 4 snails (washed with lemon and limes)
* 450 gm /l lb stockfish (pre-soaked)
* 450 gm /l lb dry fish ( thoroughly washed)
* 450 gm/l lb periwinkles (top & tail)
* 225 §/8 oz whole dry prawns (cleaned)
* 225 gm / 8 oz ground crayfish
* I medium onion
* 1.35 kg/3 lb fresh ugwu/pumpkin leaves (washed and shredded)
* I kg /2 1b fresh waterleaf (prepared and washed)
* 200 ml palmoil
* 600 ml/l pt stock
* salt to taste

Wash the meat thoroughly and place in a large pot. Add some sliced onions, ground chillies and some stock. Place on heat and cook for 30 minutes. Meanwhile, remove the snail from shells and wash, rubbing with lime or lemon juice to remove slime. Wash the smoked dry fish with salt and soak in slightly salted eater for 5 minutes to kill any insect and loosen any sand or girt.

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Goat meat peppersoup is the most popular of all the peppersoups. This soup is also called Nwo-Nwo Isa and is a particular favourite of beer and palm wine drinkers.

Here are the ingredients for goatmeat peppersoup:

* lkg/2Ib goatmeat or mutton (with bone)

* l litre/2 pints water or stock

* 1 onion

* 75g/3oz peppersoup seasoning

* 50g/2oz ground chillies

* 50g/2oz ground crayfish

* 25g/loz chopped wild mint

* 25g/1 oz chopped utazi leaves

* Salt to taste

Wash and cut the meat into small pieces put into a deep pan add some water chopped onions and ground chillies. Season with salt and cook for 30-45minutes until meat is almost tender. Add the peppersoup seasoning and the rest of the stock and cook for another 10-15minutes until meat is soft and tender. Sprinkle in the crayfish chopped mint and utazi leaves stir and allow to simmer for 5 minutes. Serve hot in traditional earthenware soup pots or bowls.

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