Nigerian Jollof rice and Concoction Rice

It's a beautiful day friends and a sure day for jollof rice. I actually didn't want to write this post but I feel CONCOCTION RICE should be given the respect it deserves.

Apart from that, it's one of the most popular food in my country.

I'm going to formally introduce you to rice concoction and how it saved our lives then as Nigerian students and later on the Street.

Concoction OR concocted rice has many names, the Ibos prepare it and call it "Beykay"

This is the type of concoction rice done publicly with lots of spices that makes the aroma go far and wide but, most times, the taste is nothing to write home about .

This local twist of jollof is not made to please the taste except maybe when prepared by specialist like me (that's because any food I prepare is always sweet no matter what! It's a gift lol), it's made to QUENCH HUNGER.

I'm talking about student concoction rice eaten when the going gets tough and the tough is trying to not die while going.

It doesn't need all the paparazzi of beef or chicken stock, carrot and the others. The recipe is simple

* Groundnutoil
If we don't have the money for groundnut oil, we will use olive oil (popularly called anointing oil) given in church,

* Borrowed rice or contributed rice
it's always like this: there is contribution between who has rice, who has oil and who has kerosene for the stove to cook.

* Maggi

* Tomato paste

* Ground pepper

Notice I didn't mention meat, chicken or egg?!!! That's because there is ALWAYS NONE.

Preparation

Nothing chef like because the gas in your stove is so little that if you delay, it won't finish the cooking.

Just pour everything in at the same time after washing the rice and all of us wait around the rice. Do I hear you say why?

Lol.. Kk, that's because immediately the rice starts smelling, there are some bigger and stronger boys (wont tell you their names in the institution) that will just show up like magician and carry the joint contribution concoction away.

So this is what we deviced: As the rice is about to get done(About 5minutes to go)

WHILE COOKING (STILL ON FIRE), we will congregate around and eat it like that. Yes! You heard me right. Hot Like that!!!!

If you can't, you go hungry... So get used to it Lollllllll.... It was fun!!!!!!! That was life at school then However; if you are preparing it personally, pour all at once and COVER!

Jollof Rice

Do I really know who invented jollof rice or let's say do I really care?

Anyway, what I can remember about this awesome dish is that we only eat to our fill on celebration days for example Christmas, New year celebration etc and this made jollof rice highly placed in my heart while growing up.

RECIPE

* Rice (definitely lol) - 250g

* Blended Pepper (tomato, habanero pepper(ata rodo, red bell pepper(tatashe)

* Bouillon cubes (To taste)

* Green peas

* Chicken/beef stock

* Bay leaf

* Tomato paste (1sachet)

* Chicken franks (optional)

* Groundnut oil

* Margarine (a small chunk)

* Carrot, spring onions (Garnishing)

* Onions, tomato (Garnishing)

* Curry and Thyme

PREPARATION

* Put in 3-4spoons (big spoons) of oil in the pot... Read all @http://www.caterbakes.com/2017/10/the-legendary-nigerian-concoction-rice.html?m=1

Correct analysis