CAMEROONIAN NJANGA RICE // Crayfish Rice // Concoction Rice // Jollof Rice with Palm Oil

njanga leaves

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach provides similar nutrients and is often more accessible.

fish

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner while tofu is a great protein alternative for vegetarians.

palm oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often less expensive.

crayfish

🥗Healthier: shrimp

💰Cheaper: dried fish

Shrimp is a healthier seafood option, while dried fish can be more affordable.

Wash rice under cold water until water runs clear.

Soak rice in water for 30 minutes, then drain.

Heat vegetable oil in a large pot over medium heat.

Sauté chopped onions and minced garlic until fragrant, about 3-4 minutes.

Add chopped tomatoes and green bell pepper, cooking until softened, about 5 minutes.

Stir in njanga leaves and cook until wilted, about 2-3 minutes.

Add the drained rice to the pot and mix well with the vegetables.

Pour in water and add salt, pepper, and seasoning cubes to taste.

Bring the mixture to a boil, then reduce heat to low and cover.

Cook for 20-25 minutes or until rice is tender and water is absorbed.

Fluff the rice with a fork and let it sit for 5 minutes before serving.

Cooking Techniques

Spice Level: