- Rice2 Cups
- Beans1 CupsAfrican Honey Beans or Black-eyed Beans. Just use the type that doesn't easily get mashed when cooking. You can increase to 1 1/2 cups if you want more beans in the food
- Palm Oil1/4 to 1/2 Cups
- Dried ShrimpsAny QuantityLocally called oporo
- Smoked Tilapia5 PiecesLocally called Eja Kika. Washed and deboned. You can substitute with smoked mackerel or any smoked fish of choice or use dried fish. If you will be using dried fish, soak first in hot water to soften
- Ground Crayfish2 Teaspoons
- Onion1 Large Pieces
- Tomato3 Pieces
- Red Chilli Pepper7 PiecesLocally called shombo
- Habanero Pepper5 PiecesLocally called ata rodo
- Garlic Powder1/2 Teaspoons
- Curry Powder1/4 Teaspoons
- Chilli Powder1/2 TeaspoonsGround Pepper
- Rosemary (Optional)1/4 Teaspoons
- Salt And Maggi Seasoning CubesTo Taste
- Locust Bean1 TablespoonsLocally called iru
How to make Native Palm Oil Rice and Beans
For the regular jollof rice and beans without palm oil, check out this Jollof rice and Beans Recipe. For a palm oil rice recipe without beans, check out this Native Jollof Rice recipe and this Native Jambalaya Rice recipe.
Step 1. Wash the beans to remove any dirt and stones, add water to a pot and boil the beans until it is half to three-quarters done.
***Don’t add any seasoning including salt when boiling the beans.
***Use only a little water when cooking the beans so it doesn’t get overly soft and gummy like ewa agoyin beans. Just add a little water and let the beans essentially steam until it is almost done. Also don’t cook the beans until it is completely soft. You can boil it half way, then switch off the burner, cover the pot so it is airtight and just let the beans steam in the hot water until it is almost done.
Step 2. Wash the rice thoroughly, add water to a pot and parboil the rice for about 10 minutes. Make sure the rice is still firm and not soft at all after parboiling. Then wash again, with cold water preferably to stop the cooking process. Set the parboiled rice aside.
***You can skip the parboiling but it helps to minimize burning when you eventually cook the rice. It will also reduce the amount of water you add when you eventually cook the rice and this will in turn reduce the risk of having overly soft and gummy rice and beans.
Step 3. Blend the tomatoes, peppers and half of the onions. Chop or slice the remaining onions.
Step 4. Put the blended puree in a pot and steam until all the water dries up and the puree thickens.
Step 5. Add palm oil to a pot, heat up, add the chopped or sliced onions and fry for about 4 to 5 minutes. Don’t do this on high heat so it won’t burn.
Step 6. Add the locust beans, stir and fry for about 2 to 3 minutes.
Step 7. Add the steamed tomato and pepper puree, Stir and let it simmer for about 2 minutes then season with salt and seasoning cubes to taste, garlic powder, curry powder, chilli powder and ground crayfish.
Step 8. Stir and cook for about 4 to 5 minutes, then add the dried shrimps and smoked fish. Stir and cook until the sauce is done. If at any point the sauce looks dehydrated, supplement with a little water.
Step 9. When the sauce is done, add in enough water to cook both the rice and beans until done. I added about 3 cups of water. Stir and let it simmer for a minute, then add in the beans and rice, give it a gentle stir and taste for salt.
***Don’t add too much water so the food won’t come out soggy. Just add enough to cook the beans and rice until done.
Step 10. Adjust taste if necessary then cover the pot and let the beans and rice cook on medium to low heat until done.
***Once the liquid starts to dry up, lower the heat, make sure the pot is airtight covered and let everything steam until the food is done and all the water has completely dried up.
**You can add in any chopped leafy greens of choice if you want. Just add a sprinkle when the food is done, switch off the burner and let it steam for a minute before serving. You can use ugwu(fluted pumpkin leaves), spinach or kale.
Done. Your Palm Oil Rice And Beans is done.