Hello folks, I hope you had a good week and are looking forward to the weekend. Even if you didn’t hey TGIF right!!!!! I hope this recipe brightens up your week. You know we Nigerians love our Jollof rice, so much so we’ve picked fights with Ghanaians over it. Another well loved dish is Buka stew. Now imagine putting those two greats in one dish. Your taste buds will be dancing and singing to the heavens. I came up with this dish quite by accident. I had leftover Alhaja Modinat’s Buka stew (recipe HERE) in the pot, and that day i happened to be cooking jollof rice for an order in a separate pot.
So, while i was waiting for the jollof rice to cook through, i had visions of sneaking out a spoon of jollof rice and eating it with left over meat from Buka stew, and i had this light bulb moment. Why don’t i make Jollof rice with buka stew and make it a one pot dish instead of the two pot method which i use for Party Jollof rice (recipe HERE).
My party Jollof rice recipe is a winner any day, but i can confidently place this recipe right alongside it because this is Christmas and New Year’s on a plate. What you love about Buka stew, the aroma, the flavour, the taste, combined with everything Jollof. Wowzer!!!!!! This mind you is different from Native Jollof rice made with palm oil called Iwuk Edesi (recipe HERE) or another native well loved rice dish; Banga Rice (recipe HERE)
I had no recipe in mind, but i wanted the flavours to be just as apparent, so i started adding the jollof trifecta spices (white pepper, thyme and curry powder) in teaspoonful increments, and tasting afterwards. I did this until my brain wasn’t sure if i was tasting Buka stew or Jollof rice. You need to do it this way, food alchemy i call it, because Tribe, magic happens when those two flavours sync perfectly. When i added the washed easy cook rice and left it to boil, even the aroma as the rice was boiling told me i was on to something special. By the time it had cooked through, oh wow, bestest jollof rice ever!!!!!! Like seriously, it was really very good, i kept kicking myself, wondering why i hadn’t thought to try it before. When it came to the time to take a picture, i thought of eating rice at a buka. The usual accompaniments are plain boiled beans, fried plantain (dodo) and boiled eggs. Ordinarily, jollof rice and beans may not be everyone’s favourite, even though personally, i love it, BUT Buka Jollof, beans, dodo and eggs, is the business. You will just be smiling with every spoon, that buka stew aroma plus jollof taste, with dodo of course. I was looking through Instagram the evening I was shooting this and i came across the picture of a smoothie bowl. You know those pretty pictures with different fruits and nuts arranged in lines across the bowl. That was the idea behind this bowl and I am going to be calling it The Nigerian Rice Bowl.
- Leftover Buka Stew - see recipe
- Easy Cook rice
- Curry Powder
- White Pepper
- Simply dilute your leftover buka stew with enough water and beef stock to cook the quantity of rice you intend to make. Ensure that you don't over dilute the stew, because you would still like it to have flavour. I left the meat from the stew in the pot to add extra flavour and something yummy to chew on
- Bring the diluted buka stew flavour to a boil and re-season. Add the jollof spices in teaspoonful increments. On your first cycle, the buka stew flavour is likely to be be stronger. Add a little extra spices and keep tasting. You will know when you achieve that perfect balance of flavours.
- Wash enough rice to cook the buka stew stock that you now have, and add to the pot. Cover and let the rice cook till tender.
- Serve with left over meat from your buka stew and enjoy the magic
I hope you have as much enjoyment from preparing and eating this dish, as I did.