Looking for a recipe to spice up your weekend meals? Here’s one that perfectly combines flavours of native rice from all corners of Nigeria, celebrating the taste of the south, signature herbs of the east, and spices of the north and west.
This dish is one of those cultural masterpieces that leaves a lasting impression, whether served at a family gathering or an occasion. It’s deeply rooted in tradition yet versatile enough to accommodate variations depending on regional influences.
There are countless ways to prepare this dish, especially when blending traditions from the Eastern and Southern parts of Nigeria. I prefer a fusion of these two variations to ensure maximum satisfaction. The flavours of the sea brought by shrimp, crab clusters, and snails combine beautifully with aromatic spices and herbs, creating a unique blend that will mesmerize your taste buds. It’s the type of meal that should always find a place at your table, evoking a sense of cultural pride and culinary artistry.
To prepare this dish, the right ingredients and careful steps are necessary. Start by gathering your ingredients: palm oil, garlic, ginger, onions, tomatoes, fresh and black pepper, locust beans, crayfish, snails, shrimp, stockfish, crab clusters, rice, bouillon seasoning, salt, and pumpkin leaves (Ugwu). Having everything ready and prepped before cooking ensures a smooth process and allows for the flavours to harmonize perfectly.
Native Rice
Ingredients
¼ cup palm oil
Garlic and ginger
Onions and Tomatoes (1 large each)
Fresh pepper
Black pepper( Cameroon pepper) ½ teaspoon
Locust beans (Iru) I teaspoon
Crayfish ¼ cup
Snails 2 large
Shrimps 1 cup
Stockfish
Crab clusters
Rice
Salt and flavoured bouillon seasoning
Pumpkin leaves (Ugwu)
Rice 2 cups
Wash and prep all the ingredients and have them ready to cook. Prepare a bowl of hot water, soak the stockfish in it and set aside. Chop the vegetables (onions, tomatoes, pepper, garlic, ginger and pumpkin leaves).
In the meantime, wash the 2 cups of white rice and set to boil in 3 cups of water. Allow this to cook for 15 minutes then drain into a strainer. Set 2 cups of water to boil and add some salt to taste. Pour in the strained rice and cover to cook for another 15 minutes.
Set the cooked rice aside when it’s ready so we can use it later.
In a saucepan, heat up some palm oil and toss in the locust beans, garlic, ginger, onions and black pepper. Let this fry for a few minutes to toast up the spices and release their aromatic flavours. Toss in the soaked stock fish, shrimps, crab clusters, crayfish and stir. Allow to cook for 3 mins on medium heat then add the snails and chopped tomatoes to it. Afterwards, add a half cup of water and mix.
Pro Tip; to elevate the flavours even higher, add a teaspoon of coconut powder or a tablespoon of coconut milk at this stage. This will help you hit some amazing flavour notes that will leave your guests wanting more.
Simmer for another 3 minutes then add salt and seasoning. Pour in the rice and Ugwu leaves, sprinkle some fresh onions and simmer for 5 mins. Mix all together and serve.
I love to enjoy this dish with some fried plantains on the side. You should try it too.
Enjoy with a glass of tropical juice or palm wine as desired.
This Native Rice recipe is incredibly versatile and can be enjoyed on its own or paired with side dishes like fried plantains. The sweet and savoury combination is unbeatable, and the added texture of the plantains provides a delightful contrast to the rich, aromatic rice. Pair this meal with a refreshing glass of tropical juice or the traditional accompaniment, palm wine, and you’re set for a memorable dining experience.
The beauty of this dish lies in its ability to bring people together, whether for a casual weekend meal or a festive celebration. Its cultural significance and vibrant flavours ensure it remains a favourite among those who try it. Be sure to serve it with pride, and watch as it becomes the highlight of your table. Enjoy every bite, and don’t forget to share the recipe with others—it’s too good to keep to yourself!
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