"Native/Concoction Rice"

Cookingwithseki 's cooksnap of when they made
SEYIKOMO's cooksnap of when they made
SEYIKOMO
SEYIKOMO @SEYIKOMO

I really wonder if I should say it is native or concoction...When I was single I would cook what was popularly referred to as "concursion rice". I mean everyone had their own version of this emergency meal. Typically it was a low budget, any available ingredient rice mixture. No hard and fast rule to it.
My version was just palm oil, Rice, smoked fish and spices with lots of pepper. It always tasted good and my sister would request I make a batch and we store in the fridge/freezer as an emmergency meal. I was sort of craving that today but I thought, I am married now, I won't serve dear hubby with that old version right..plus I wanted something just a little elevated. This was a hit with dear hubby. Little did I know he had been out and saw something like this in a retail store with a food dept and said he just felt like it and here I am serving him exactly what he wanted without asking. Talk about wife cooking 6th sense...(wink!!!) Enjoy!!!

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Ingredients

1 hr 15 mins
6 - 8 servings
  1. for perboiling the rice
  2. 4 cupsRice
  3. 1 litreWater
  4. FOR THE BLENDED TOMATO/PEPPER MIX
  5. 5Medium sized garlic cloves
  6. 1 1/2 inchfinger shaped ginger
  7. 6medium sized Habanero Peppers - about 40g (3 yellow + 3 Red)
  8. 400 gFresh tomatoes
  9. 160 gFresh Bawa Pepper (not shombo except you like the heat)
  10. 2Medium Sized Onions - about 160g combined
  11. for the stew base
  12. Blended Tomato mix
  13. 1/3 Cuptomato paste
  14. 1/4 CupPalm oil
  15. 1 CupVegetable Oil or any other flavourless oil
  16. 1Medium sized Onion (chopped- 1 cup)
  17. 2 Tbspcrayfish
  18. 2 tspsalt
  19. 1 tspdry Thyme
  20. 1 tspCurry powder
  21. 2 Tbspbeef seasoning
  22. 1 tspwhole Locust beans (Iro horo)
  23. 2 tsppasty locust beans (Iru pete)
  24. making the main rice
  25. Stew base
  26. 1 3/4 ltrwater (quantity depends on the type of rice you use)
  27. 1 tspSalt
  28. 1 tspDried Thyme
  29. 1 tspCurry Powder
  30. 1/2 tspCameroon pepper
  31. 2 Tbspbeef seasoning
  32. 2 CupsShredded and deboned smoked Mackrel Fish
  33. 1 Cupdiced Cow tripe (pomo - about half sizes)
  34. 1/4 Cupfinely chopped scent leaves (I used semi dry)

Cooking Instructions

1 hr 15 mins
  1. 1

    Wash rice, Pour water in a pot bring to boil and pour in rice. Perboil Rice for for about 7 - 10 mins. You want it hard to the touch but slightly soft to the bite. The idea is to reduce the starch content. Wash and Pour in a seive and set aside. You want this cooled down and drained before you use it

  2. 2

    Wash and cut pomo into about half inch sizes. Put in a small pot add salt and water and boil for about 5 mins. Wash again and set aside. This is to help remove the unpleasant smell and also dislodge any other dirt or sand particles

  3. 3

    Wash and pour ingredients for blended Tomato/pepper mix into processor. Blend without adding water till finely chopped. If using a blender add just enough water to make blades move. Set aside

  4. 4

    Chop onions, shred smoked mackrel taking care to properly debone but ensure shreds are a bit sizeable. You want to still be able to see them in the rice when done

  5. 5

    Prepare the stew base with the same pot you intend using to cook the rice.
    Place pot on low heat. Pour in palm oil and allow to bleach on very low heat. Pour in vegetable oil and turn up heat to medium and allow oil heat up

  6. 6

    Pour in chopped onions and fry for about 1 min. Pour in spices and seasoning for the stew base stiring constantly for about 30 seconds to prevent from burning.
    Pour in Locust beans and keep stiring for another 20 seconds

  7. 7

    Pour in tomato paste and stir fry for about 1 minute.
    Then pour in blended tomato and pepper mix. Stir and turn up it. Let it fry till oil seperates from mixture (abt 15 mins) ensuring to stir occassionally to prevent from burning.

  8. 8

    Without taking pot off the burner start to cook the rice.
    Pour water into the mix cover pot and bring to a boil

  9. 9

    Pour in perboiled Rice, cow tripe, shredded Mackrel Fish, seasoning, spices, cameroon pepper. Stir gently till properly combined, cover pot and allow to cook on high heat. After about 15 mins stir again to dislodge any imgredients on base. Cover pot and continue to cook on high heat. Note: The burn is meant to give it a smokey taste which imitates cooking using firewood

  10. 10

    When water is completely dry, pour in finely chopped scent leave and stir ensuring to combine properly. Allow to simmer for about 3 minutes. Turn heat off. Leave to rest for about 3 minute before you serve

  11. 11

    Serve with any protein and side of choice. Or just on it's own.

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