33
• Not soaking the dried snails properly
• Adding too much water
• Cooking the rice on high heat
• Not washing the rice until the water runs clear
• Adding too much seasoning
• Stirring the rice too much while cooking
• Opening the pot too often while the rice cooks
• Spicy: Add more hot pepper to taste.
• With Chicken: Add cooked chicken for extra protein.
• With Shrimp: Add shrimp for a delicious seafood twist.
• Different Rice: Use long-grain rice instead of basmati.
• Yogurt Puff Puff
• Cameroon Gateau (Bofrot)
• African Fried Rice
• Chicken Suya
• Oven-Baked Chicken Drumsticks
• Achu with Yellow Soup
• Conchaf
• Homemade Sobo (Hibiscus Drink)
• Banana Bread
My Mom’s Dry Fish Jollof Rice (High-Protein African Jollof Rice)
Learn how to make my mom’s Dry Fish Jollof Rice with basmati rice, dry fish, crayfish, and dried snails. This flavorful African jollof rice recipe is ready in 30 minutes! If there's one recipe that reminds me of home, it's this Dry Fish Jollof Rice. This is my mom's recipe, and every time I make it, the rich aroma fills the kitchen with memories of family meals.
Why You'll Love This Recipe
A treasured family recipe passed down from my momThe dry fish adds a rich, smoky flavor.Rich, smoky, and packed with authentic African flavorsNaturally high in protein from dry fish, dried snails, and crayfishEasy one-pot mealPerfect for meal prep and family dinnersReady in just 30 minutesBasmati rice cooks quickly while staying light and fluffy.Ingredients
Equipment
Method
Step 1: Prepare the Vegetables
- Let’s start by preparing our vegetables. Wash the tomatoes, bell peppers, and onion. You can chop them by hand or use a food processor to make the process quicker and easier. I used my food processor because it saves time, but either method works perfectly.
Step 2: Cook the Base
- Heat some cooking oil in a large pot over medium heat.
- Once the oil is hot, add the chopped vegetables and stir everything together. Let them cook until they soften and become fragrant. Your kitchen should already be smelling amazing!
Step 3: Add the Dry Fish
- Now add the dry fish. Before adding it to the pot, make sure you’ve removed all the bones. Trust me, taking a few extra minutes now makes every bite much more enjoyable.
Step 4: Add the Homemade Blend
- Next, stir in the blended garlic, ginger, parsley, and leeks.
- I always make a big batch of this blend and freeze it ahead of time because it saves me so much time when I’m cooking. It’s one of my favorite kitchen shortcuts, and it adds so much flavor.
Step 5: Season the Pot
- Now season everything with:
- 2 Maggi cubes
- Salt
- Black pepper
- White pepper
- Hot pepper powder
- Chicken seasoning
- Give everything a good stir until the seasonings are evenly combined.
Step 6: Add the Crayfish and Snails
- Next, add the dried crayfish and stir well.
- Now it's time for the dried snails. Since I'm using dried snails, I soaked them for a little over two hours before adding them to the pot. If you're using dried snails too, don't skip this step it helps soften them beautifully.
- At this point, the aroma is absolutely incredible. This is usually when everyone in the house starts asking, “What’s cooking?” That’s how good it smells!
Step 7: Add the Rice
- Wash the basmati rice with warm water until the water runs clear.
- Transfer the washed rice into the pot and gently stir everything together so every grain is coated with all those delicious flavors.
- Since I’m using 2 cups of basmati rice, I’m adding 2 cups of water.
Step 8: Cook
- Cover the pot and cook on low heat for about 15 minutes.
- After 15 minutes, remove the lid and fluff the rice gently with a fork.
- Just look at that! The rice is fluffy, colorful, smoky, and packed with dry fish, tender snails, and crayfish. Every spoonful is loaded with flavor.
Sonita's Kitchen Tips
- Remove every bone from the dry fish before cooking.
- Soak dried snails for at least two hours or boil them until tender.
- Wash the rice until the water runs clear for fluffy, separate grains.
- Cook on low heat to prevent the bottom from burning.
- Avoid lifting the lid too often while the rice cooks.
- If the rice needs a little more time, add a splash of hot water, cover, and cook for another 3–5 minutes.
Nutrition
Notes
Common Mistakes to Avoid
• Not removing all the bones from the dry fish• Not soaking the dried snails properly
• Adding too much water
• Cooking the rice on high heat
• Not washing the rice until the water runs clear
• Adding too much seasoning
• Stirring the rice too much while cooking
• Opening the pot too often while the rice cooks
Storage
Allow the rice to cool completely before storing.- Refrigerate in an airtight container for up to 4 days.
- Freeze for up to 3 months.
- Reheat with a splash of water in the microwave or on the stovetop.
Variations
• No Snails: Leave out the dried snails.• Spicy: Add more hot pepper to taste.
• With Chicken: Add cooked chicken for extra protein.
• With Shrimp: Add shrimp for a delicious seafood twist.
• Different Rice: Use long-grain rice instead of basmati.
Frequently Asked Questions
Can I use fresh snails?
Yes! Fresh snails work perfectly. Just clean them thoroughly before cooking.Can I use another type of rice?
Absolutely. Long-grain rice also works well. Just adjust the cooking time and water if needed.Why should I wash the rice?
Washing removes excess starch, giving you fluffy, separate grains instead of sticky rice.Is this recipe spicy?
It has a mild kick, but you can easily adjust the amount of hot pepper powder to suit your preference.Can I make this ahead of time?
Yes! This recipe stores and reheats very well, making it perfect for meal prep.Other Recipes You’ll Love
If you enjoyed this Dry Fish Jollof Rice, here are a few more delicious recipes you might want to try next: • Nigerian Puff Puff• Yogurt Puff Puff
• Cameroon Gateau (Bofrot)
• African Fried Rice
• Chicken Suya
• Oven-Baked Chicken Drumsticks
• Achu with Yellow Soup
• Conchaf
• Homemade Sobo (Hibiscus Drink)
• Banana Bread
Reheating
I hope this recipe brings as much joy to your table as it has to mine over the years. If you make it, I’d love to hear how it turned out. Leave a comment below and tag @CookWithSonita so I can see your beautiful pot of jollof rice.
