KONTOMIRE (SPINACH) JOLLOF RICE RECIPE

Inspired by the Nigerian native Jollof rice, I decided to create this recipe with my own twist. No sooner had I uploaded the video, did I receive comments like 

‘OMG, why didn’t I ever think of this’?

‘I can’t wait to try this’!

In Ghana, rice and Kontomire stew are cooked separately and enjoyed together; Where as in Nigeria it’s cooked together and named Iwuk Edese (native Jollof rice)dish which is synonymous with the Efik people of the South Eastern part of Nigeria. 

 The inclusion of Koobi gives the dish an umami taste coupled with the smokiness of the fish (if using smoked fish). 

Steaming the salted Fish in  water, Onion and chillies gives the broth and aromatic taste, which works perfectly with this dish.

I grilled my own Makerel for this recipe but you can use smoked Mackerel for this recipe or any smoked fish of your choosing.

Be warned, this is one flavour packed rice that you’ll come back for more. 

Here are the list of ingredients for this recipe ;

INGREDIENTS 

200g of chopped Kontomire leaves or Spinach

20ml of Zomi or Palm oil

1 large Onion

10 Kpakposhito or 1 Habanero chilli

30g of salted Fish or Koobi

1 large smoked Mackerel 

30g of a Ginger, Onion & Aniseed blend

1 tspn of Chilli powder (if not using Habanero chilli)

40g of Tomato purée 

1 tablespoonful of Shrimp powder

300g of Basmati rice

150g of Prawns

150ml of Fish stock or Water

Optional Salt

METHOD

You can make this dish with your preferred smoked  fish.

If you’re using Cocoyam leaves, finely chop it and steam for about 5-7minutes before adding it to the rice.

It’s best to use Zomi (spiced Palm oil) for this recipe, as it enhances the flavour of the dish.

Wash your rice till the water runs clear and soak it in hot water for about 10-15minutes. This quickens the cooking time of the dish

To make this recipe watch the video below:

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All photos, videos and recipes are by the owner of this blog.