Traditional Sunday Lunch; The Native's Rice

I made this on sunday but only got round to posting breakfast . 'Move over, i stand tall!' is what i imagine this rice meal would say to jollof rice in an animation! I actually think this meal is more indigenous to us Nigerians because it is full of our traditional flavours and ingredients and is 'delish'!

As i ate, i was filled with nostalgia for my childhood when Mama Silver (as we fondly called our nanny, Mama Gold being the one before her who was truly a gold nanny and only left us due to old age), loved making and eating this meal with her hand! She called it 'Osikapa Nwa Nwogbe' and made it so many times! I was a child then and was never there when she cooked it so i only remember the flavours but luckily was able to figure it out... It is so easy to make and is completely fail proof! Here goes;

Serve 8 -10 (you can halve the recipe, i'm just so used to cooking in large quantities as i like to freeze in small bowls so its easy to pick up and warm up when needed)

1 kg long grain rice

75 grams okporo (big crayfish; topped and tailed then rinsed)

50 grams ground crayfish

400 mls palm Oil

6 Stock cubes (Knorr or Maggi etc.)

4 medium sized pieces of dryfish, panla or smoked fished (deboned and rinsed throughly with warm water)

Salt and Pepper

25 grams scent leave (a.k.a. alulu/effirin/mint; thinly sliced)

Cook rice in a large amount of boiling water until almost done (but still having a little bite to it to accommodate a few more minutes cooking time).

Drain and run the rice over cold water then return drained rice to the pot. Over medium/low heat add all the ingredients except the scent leave, taste and adjust seasoning with salt and pepper, stir and cover the pot.

Once the rice heats through (this should only take a few minutes so watch it closely), stir in scent leave, turn off heat and serve.