Dish of Fried Rice, West Africa
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Fried Rice, West Africa


West Africa, Nigeria
Serves:
Effort:
Sched:
DoAhead:  		 5 main
***
25 min
Yes		 I have seen many Nigerian Fried Rice recipes with similar ingredients, but made all which ways. Some are made similarly to Asian methods, and that's how this recipe is stepped. This is often a party dish made larger, see Comments.

3
6
8
1-1/2
2
1
1
2
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1
1/2
1/4
1/8
1
1/2
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1
2-1/2
1
c
oz
oz
c
oz
cl


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t
T
t
t
t
T
---
T
T
T
Rice, cold (1)
Shrimp, or (2)  
Liver (3)
Vegies (4)
Onions
Garlic
Habanero (5)
Scallions
-- Seasonings
Thyme, dry
Curry Powder (6)
Pepper, black
Nutmeg
Bouillon opt. (7)
Salt
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Oil (8)
Oil (8)
Lime Juice (9)
Do Ahead   -   (10 hrs - 10 min work)
  1. Cook the rice with just enough water so it remains fairly firm and grains remain separate. Cool completely. Preferably refrigerate overnight which changes some starches and makes the rice easier to handle. It will still work with just a few hours in the fridge. Make sure nothing is set on top of it.
Prep   -   (10 min)
  1. Shell SHRIMP. If large, cut into 2 or 3 pieces.
  2. Place LIVER in a sauce pan with water to cover. Bring quickly to a boil and cook until just cooked through. Cool and dice about 1/2 inch.
  3. Prepare VEGIES of choice as described in Note-4.
  4. Chop ONION fine. Crush GARLIC and chop fine. Mix.
  5. Slice SCALLION about 1/4 inch crosswise.
  6. Mix all Seasoning items.
  7. Squeeze Lime Juice.
Run   -   (15 min)
  1. Fluff the Rice as best you can.
  2. In a wok (preferable) or spacious sauté pan, heat 1 T Oil over moderate heat. Stir in Liver and fry stirring until just slightly browned. Scoop out with a slotted spoon and drain.
  3. Wash out the Wok or Sauté Pan and heat 2-1/2 T Oil.
  4. IF using Chicken, add it with the Onion mix.
  5. Stir in Onion mix. Fry stirring until translucent.
  6. Stir in Seasonings mix and Vegies mix. Fry stirring until vegies are crisp tender.
  7. Stir in Liver and Shrimp.
  8. Stir in Rice a handful at a time, tossing constantly to remove lumps.
  9. Stir in Scallions.
  10. Check Seasoning and serve warm.
NOTES:

  1. Rice:

      In Nigeria long grain Parboiled rice (similar to Uncle Ben's) has traditionally been used, but top cooks are now tending to use Basmati rice, favored in Ghana. Thai Jasmine is also good for Fried Rice. In Nigeria, the rice is often cooked in chicken stock or bouillon cubes rather than plain water. 1-1/4 cups raw makes 20 ounces cooked - 3 cups lightly packed is about 18 ounces, but 20 ounces would be fine.

  2. Shrimp or:

      Fresh Shrimp are very popular, but Chicken is also often used. Some recipes allow Shrimp, Chicken and Liver. If using Chicken it is cut small and it goes in with the Onions to fry. If using larger pieces it will have to be simmered separately in advance. If you do that in advance, the rice can be cooked with the resulting chicken broth.

  3. Liver:

      Liver is considered essential in this dish by many African cooks. Even one who says she normally doesn't like liver says she likes it in this dish. Beef Liver is most common, but Pork, Lamb or even Chicken Liver can be used.

  4. Vegies:

     

  5. Habanero Chili:

      Most recipes don't include this - its up to you. One gives enough heat to satisfy most people, but if you're from the Frozen North, maybe half of one. For guests I might not include it, and if so, I have a shaker of Cameroon Pepper Powder to sprinkle on mine. Cameroon is dried Habaneros / Scotch Bonnets, very hot. For details see our African Chilis page.

  6. Curry Powder:

      West Africa learned about Curry Powder from the English, so Anglo-Indian Madras powder would be OK, or see our recipe West African Curry Powder recipe.

  7. Bouillon:

      In West Africa crushed Maggi cubes or similar are often used in recipes of this sort. For details and substitutions see our Maggi Cubes page. I use 1/2 Tablespoon of Chicken Powder. If not using, add a little more Salt.

  8. Oil / Palm Oil / Lard:

      The traditional frying media West Africa is Red Palm Oil. This will give less trouble with rice sticking to the pan than other oils. Lard, on the other hand is chemically very similar and has the least sticking problems. It also has a health profile better than butter, and is far and away better for you than the trans fats and denatured omega-6 oils the AHA has told you to use. Do render your own lard though, it's easy. For details see our Lard page.

  9. Lime Juice:

      I have not seen this in any Nigerian recipe, but it seemed to me the dish needed some tartness and moisture. Perhaps I'm just oriented to Southeast Asian dishes. I also sprinkle my portions with a little powdered Cameroon Pepper (which is Nigerian).

  10. Comments:

      This is often a party dish made quite large. If you are doing multiples of this recipe, just before adding rice, divide your stir fry into amounts your wok can easily handle with the amount of rice that will be added. Also divide the oil. This will give you better control and better flavor than struggling with a single huge batch. For buffet service I pour the completed rice into a slow cooker and put it out set to "keep warm".
  11. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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