Okpehe rice is a traditional Nigerian meal common amongst the ajepako in rural areas. it is made with palm oil and other local ingredients.

This delicacy is also known as palm oil rice and is similar to the nigerian jollof rice but made with locally sourced ingredients such as okpehe/iru, scent leaves, crayfish e.t.c .

Nigerian okpehe rice/palm oil rice has palm oil as its base with pepper puree. This tends to give it that unique local flavor most people enjoy.

If you don't have okpehe, ogiri, iru or dawadawa, you can always prepare palm oil rice without it. Although the addition of any of the listed tends to give the dish its authentic local flavor.

Ingredients:::
• 3 Cups Rice
• 3 Cooking spoon Palm oil
• 1 small Okpehe, Ogiri/Dawadawa or 1/2 cup Iru
• 2 medium sized Smoked fish - Optional
• 1 cup ground Crayfish
• A handful dried Prawns - Optional
• 1 medium sized Onion - chopped
• 1 cup Freshly ground pepper Puree (3 Scotch bonnet, 6 Chili, 2 Tatashey) (Or as desired)
• 2 Seasoning cubes
• Salt to taste
• A handful of chopped Curry leaves/ Scent leaves -Optional

Directions:::
• Wash and grind the tatashey, scotch bonnet and chili pepper together and set aside. Wash and slice the onions and vegetable you'll be using and set aside as well.

• If you're making use of dry prawns, remove the sharp heads by breaking off gently. Rinse and set aside. To prepare the smoked fish, gently open up the fish, remove the bones and gut, rinse and set aside.

• Wash the rice and parboil with clean water. Rinse and drain the excess water in a sieve and set aside.

• On medium heat, heat up the palm oil for about 4 minutes (don't bleach it). Add the chopped onions and leave to fry for about 2 minutes then add the pepper puree into the oil and stir-fry for about 5 mins.

• Add the okpehe (Dissolve in a little water before adding), add the dry prawns, ground crayfish and washed smoked fish then top up with water enough to cover the rice.

• Add salt to taste, crushed seasoning cubes and leave to cook for 7mins. Now add the drained parboiled rice and cook until the rice is half done.

• Next, add the sliced leafy vegetable (if using any), stir with a spoon to mix well and leave to cook covered till the liquid in the pot gets absorbed by the rice.

• Turn off the burner and your Okpehe rice is ready to be served. Enjoy!

Source: http://www.versatileblog.com.ng/2017/11/okpehe-rice-palm-oil-rice.html

cc; lalasticlala, Mynd44, Ddominique, Obinoscopy, MissyB3

Dis one still porsh sef...

palm oil, pepper and seasoning cubes don do us for school days even d thn no go done finish before we go start chop ham inside pot and if you won come dey form burti pikkin...na minus one be dat.

We dey like ham.

Lol.. means say na we we oo

RSVP:
Dis one still porsh sef...

palm oil, pepper and seasoning cubes don do us for school days even d thn no go done finish before we go start chop ham inside pot and if you won come dey form burti pikkin...na minus one be dat.

We dey like ham.