How to prepare Concoction Rice

Ingredients

  • 3 tablespoons ground crayfish
  • 2 big stock cubes
  • 2 cigar cups | 500g (1.1 lbs) long grain parboiled white rice
  • 2 cooking spoons red palm oil
  • 1 big piece of stockfish
  • 1 medium smoked Mackerel/Titus
  • 1 big onion
  • 1 small ogiri okpei/iru/dawa-dawa
  • Pepper and salt (to taste)
  • 2 cigar cups | 500g (1.1 lbs) long grain parboiled white rice
  • Vegetable: choice of Scent leaves (nchanwu),  parsley

Before you start
Soak the dry fish and inventory fish in bloodless or hot water and whilst tender, easy and separate them into small portions.
Parboil the rice the use of the technique particular in parboiling rice for cooking jollof rice. Cool the parboiled rice with cold water and put in a sieve to drain.
Grind the crayfish (if not floor) with the iru the use of a dry mill.
Cut the onion into tiny pieces.
Pound/grind the pepper.
Pick and wash the vegetables. No want to slice it but you could do so in case you desire.
Separate the smoked Mackerel into large chunks.

Put the portions of stockfish and dry fish in a big enough pot, add the diced onions and the inventory cubes. Add some water to cover the substances and prepare dinner till the stockfish could be very gentle.
Add the pepper, floor crayfish and palm oil.
Top up the water to the equal degree because the contents of the pot if important. Cover and prepare dinner at medium to high heat for approximately 7 mins. This is the time the palm oil needs to completely integrate with the rest of the components.
Add the tired parboiled rice, stir thoroughly and check that the liquid is at the identical stage as the rice. If much less, top it up with more water.
Place the smoked fish and the vegetables on top of the rice.
Cover the pot and go away to cook dinner on low to medium warmness. This way the rice does not burn before the water dries up.
If the rice is parboiled efficiently, the Concoction Rice ought to be finished by the point the water dries up. Taste to verify. If now not, you’ll need to add extra water and decrease the warmth to save you burning. Keep cooking till done.
Once you verify that the rice is performed, flip off the warmth. Add the heady scent leaves or parsley on top of the rice, cowl and depart to stand for 5 mins. Then stir and it is ready to be served!

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