Native “Concoction” Rice

Will you look at that! I am back in less than 3 months. Can you believe it? I need an award.

Actually, I have been busy with orders… Oh, you didn’t know? There is an online store where you can order all of these amazing recipes to your doorstep anywhere in the United States! Working hard to add Canada to this list! You can read what customers have been saying here 

This is gonna be you when your shipment arrives and your friends are trying to come “visiting”.

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I was at work having all the cravings and I could not place my finger on that exact dish. Maybe I was just too hungry to figure it out but help me out here.

What do you make when you crave something with lots of ground crayfish, shrimp, tilapia filets, super spicy, oily and with a fresh kick and lots of onions and you want to eat rice too as a Nigerian… yeah, see what I meant? So what do you do?

Throw all these together, hence the name Concoction… because it was concocted.

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Actually,  if you went to boarding school in Nigeria, any dish we made freehand with about ten items was called that.

 

Now, this dish bears a lot of similarity to Native Rice or Palm Oil rice, just with the exception of somethings or would I say, with what I had at home. Well here is how I made it.

Ingredients

2 Cups of Rice

1/2 Cup of Palm Oil

1/2 Cup Ground Crayfish

1 Bag of Raw Shrimp Peeled and Deveined

4 Tilapia Filets

3 Habaneros (If you can handle it, if not 2)

2 Onions

Cilantro

Salt

Locust Beans (Iru)

Thyme

1/2 Bell Pepper Red

Green Onions

Bay Leaf

Directions

Don’t fret, this took me less than 30 minutes I promise. It is super quick and easy. 

  1. Parboil your rice till its half cooked, al dente as the cool guys call it. You want your grains really firm but you also want to “finish” it off with all that seafood goodness.
  2. Heat 1/2 Cup of palm oil, cut in one onion, your habaneros and let this fry properly till onions are cooked down. Season with salt, thyme (and a seasoning cube if you wish). Add a bay leaf, half your ground crayfish in along with some locust beans.
  3. Add your raw shrimp and tilapia, half of your cilantro and the rice and stir together. Make sure every part of your rice is coated and your shrimp is well distributed. Your fish filets will break down themselves don’t worry. 
  4. Let this simmer for about 10 minutes on medium heat, basically steaming the pot to get the rice cooked in the moisture from the seafood. Can you imagine it yet? 
  5. Chop up one onion (I love slices), half a red pepper, green onions and the rest of your cilantro and mix this into the pot. Turn off your heat immediately and let the heat half cook the vegetables so you still have that crunch in them. Stir and serve hot! 

When I tell you this dish was a hit! 

2 Comments Add yours

  1. Ogooluwa Fayemiwo says:

    Do you boil your raw shrimp at all before adding them into the concoction?

    1. Tobi says:

      Not at all. Raw! It cooks all the way in the rice and adds its flavor

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