Concoction Rice
Ingredients

2 cigar cups | 500g (1.1 lbs) long grain parboiled white rice
2 cooking spoons red palm oil
1 big piece of stockfish
1 medium smoked Mackerel/Titus
1 big onion
3 tablespoons ground crayfish
2 big stock cubes
1 small iru (locust beans)
Pepper and salt (to taste)
Vegetable: choice of Scent leaves, curry leaves or parsley




Before you cook Concoction Rice
1. Soak the dry fish and stock fish in cold or hot water and when soft, clean and separate them into small pieces.
2. Parboil the rice using the method detailed in parboiling rice for cooking jollof rice. Cool the parboiled rice with cold water and put in a sieve to drain.
3. Grind the crayfish (if not ground) with the iru using a dry mill.
4. Cut the onion into tiny pieces.
5. Pound/grind the pepper.
Continue reading https://maryamnittywall..com.ng/2018/02/cooks-corner.html