The tale of my Ayamase Jollof Rice
First of all, I need to apologize to everyone that has been trying to access my site and has had little luck. Even I was locked out. Technology does not always cooperate but we have to make it work somehow. Second of all, I hope you are as excited about this recipe as I was and you are going to try it.
The inspiration for this dish came from a meal I had earlier this week. If you follow me on social media, you would have seen my post about Bank Olemoh Rice. It got me thinking, what if we made jollof rice using ayamase as a base. I mean I know the main ingredient in Jollof is tomato before the jollof enthusiasts slaughter me but the idea of that mixture is still jollof isn’t it? No? Ok well that’s my story and i’m sticking to it.
This dish was very easy to make but what I ended up doing was dividing my green pepper mix into portions of 3/4 and 1/4 the 3/4 for the main rice and 1/4 incase the taste was lost in it. It worked out well doing it this way. I also wanted to make sure the rice didn’t come out looking dry. To give the ayamase jollof rice its authentic taste, I added some iru and crayfish. I hope you would be curious to try this recipe. If you are, please tag #afrolems on all social networks so we can see your version.
Recipe for Ayamase Jollof Rice
4 Large Green Bell Peppers
1 cup of Parboiled Long grain Rice
2 Green Scotch Bonnet Peppers ( You can use red if you don’t find green)
A small bulb of Onion (chopped into small bits)
4 Cooking spoons of Palm Oil
1 tablespoon of Iru (Fermented Locust Beans)
1 tablespoon of crayfish powder
1 tablespoon of chili powder
In a bowl, wash your rice and set aside.
Wash, chop and blend your green bell peppers, scotch bonnet and chili powder and divide it into portions of 3/4 and 1/4 parts.
Bleach 3 cooking spoons of palm oil on low-medium heat till it becomes clear almost like vegetable oil.
Pour in your chopped onions and fry for about 1-2 minutes.
Pour in 3/4 of your blended green pepper mix and fry some more.
Season the sauce with seasoning cubes, 1/2 of the iru and 1/2 of the crayfish powder.
Allow to fry a bit 3-5 minutes, turn down the heat to very low and stir in your washed rice.
Allow to steam till rice is cooked adding a little bit of water at a time if rice did not cook with just the green pepper juices.
In a seperate pot, bleach the rest of the oil, fry the leftover green pepper mix, season with seasoning cubes, iru and crayfish that was left over and allow to fry till it starts to brown and set aside.
Once the rice is soft, pour in the separate sauce and stir in to give the rice a moist look and enhance the flavor.
Serve your ayamase jollof rice hot