- Palm Oil6 Tablespoons
- Rice2 Cups
- Pumpkin Leaf VegetableOptional HandfulLocally called Ugwu. Vegetable quantity is based on your love for vegetables
- Pepper3 TeaspoonsBlended Fresh Red Pepper. If you are a pepper lover, you can add more
- Rosemary1 Teaspoons
- Turmeric powder1 Teaspoons
- Hotdog3 Fingers
- Salt1/2 Teaspoons
- Maggi Chicken1 PiecesBouilllon / Seasoning Cube
- Maggi Crayfish2 PiecesBouillon / Seasoning Cube
- Garlic1 CloveMinced or crushed
- Ginger Powder1 Teaspoons
- Smoked Mackerel Fish1 PiecesYou can always add up to 2 for this serving
- Onion1 PiecesChopped
1. In an empty pot, pour in your two cups of rice, and add water to parboil.
2. Wash rice after parboiling and leave it in your sifter for the water to drain.
3. In a frying pan, pour a little quantity of groundnut oil (peanut oil) or vegetable oil into it. Heat up and add your nicely chopped hotdogs into the and fry for about 2 to 3 minutes.
4. Heat up a pot on low heat, add in the palm oil, once the palm oil gets hot, add half of the onions and blended pepper, let it cook for about 2 minutes. Then pour in enough water to cook the rice until done and add your rice. Season with salt and the Maggi seasoning cubes to taste. Reserve one of the Maggi Crayfish cubes to use later.
5. Allow rice to cook untill done and take down from the fire.
6. In another deep sauce pot or pot, add; 1 tablespoon of palm oil and the remaining onions, let it steam on low heat then add the fried hotdogs, smoked mackerel fish, minced garlic, ginger, rosemary, turmeric and the remaining Maggi Crayfish cube. Leave it steam for 2 to 3 minutes.
7. Pour your rice into the mix and stir until all ingredients are fully mixed. Add your vegetable, and allow to steam for 1 to 2 minutes and your Native jambalaya Rice is ready to be served. Serve with fried plantains.
Mixed vegetables such as carrots and green beans can be used in cooking this meal.
Curry powder can also be used for extra flavour.