Enjoyment forevermore enjoyment!
Forevermore…enjoyment forevermore enjoyment!
Ahh sweet mother! My only one and only “reme nga” (beautiful grandma), why did you have to leave us so soon? It’s been a year since you left and we miss you so much! My grandma was a great cook. In fact, she cooked for a living. What she could do with just a few ingredients is just legendary. Her Achu and njama-njama was the best in Old Town Bamenda.
Hubby requested this ‘country’ (village) rice today and I could not resist using my granny’s recipe. I call it sweet mother’s ‘njanga’ (crayfish) rice.
This dish is made with crayfish, red palm fruit oil, mbonga (dried fish, unfortunately I do not know the english name), ehuru, lots of onions, salt and maggi. Hope you try it out and leave me your feedback in the comment area below!
Ps. This is a song sweet mother always sang as she cooked!
Enjoyment forevermore…. Enjoyment!
Happy cooking xoxo
Sweet Mother’s Njanga Rice
This recipe is a hit ANYDAY! Simply cooked with a few ingredients. Enjoyment garanteed!
4 cups Basmati Rice
1 cup red Palm Oil
1 cup Crayfish
2 large Onions (one white, one red)
2 Habanero peppers
3 large “Mbonga“ fish
1 African Nutmeg (Ehuru) -optional
Salt and Maggi to taste
- In a hot pot, add half a cup of oil.
- Next add your onions, half of the crayfish and mbonga. Fry for a few minutes.
- Then add your pepper and the rice. Fry in hot oil for about 5 mins, then add water – just enough to cover the rice and season with salt, maggi and ehuru as desired.
- When the first water dries up, the rice should be 3/4 cooked, now add leeks, the rest of the onion, crayfish and oil. Add a cup of water and cook till tender.
- Serve hot and enjoy!
- 1.You can use wholegrain rice too for this recipe
- 2. To make it healthy add chopped veggies and use less oil.