Native Jollof Rice

ingredients

   2 cups of rice
   Carotino red oil
   2 big dried catfish
   Fresh or dried prawns
   2 medium sized onion

   7 red chilli
   Iru seeds (as desired)
   2 large paprika peppers
    2 small scotch bonnet
    3 medium tomatoes
    4 garlic cloves
    1 tablespoon crayfish
    2 knor cubes
    Salt to taste
    Spinach (you can use pumpkin)

  PROCEDURE

1. Wash and parboil the rice and set aside.
2. Blend the tomatoes, paprika, garlic, (4) red chilli, scotch bonnet and (1) onion.
3. Simmer the tomato blend for about 15 - 20 minutes.
4. In a cooking pot, heat up the oil for few minutes and add the chopped onion to fry.
5. Chop the remaining red chilli and add to the frying onion.
6. Combine the tomato blend, washed shredded dry catfish, and prawns with the onion one after the other. Cook for 10 mins to allow ingredients to mix properly.
7. Add crayfish, Iru seeds (used the blended form), knor cubes and salt. 
8. Simmer for another 5 - 10 mins then pour in the parboiled rice, a small amount of water, stir and allow to cook until the water is completely dry.
9. Throw in some chopped leaves (spinach or pumpkin) and stir until well combined.
10. Turn off the gas stove and serve.

   Enjoy👅