Nigerian Concoction Rice
Dryfish, long-grain rice and ground crayfish come together in this dish — 70 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for frying pan / skillet and large pot. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
Diet: contains fish or shellfish, no meat, based on every ingredient listed below.
Contains: Fish Shellfish
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Soak the stockfish in hot water for about 30 minutes until softened, then rinse the stockfish and dryfish thoroughly, debone them and break into small flakes, discarding any grit or hard bits.
- Rinse the rice in a few changes of cold water until the water runs fairly clear, then drain and set aside.
- Heat the palm oil in a heavy pot over medium heat for about 1 minute, add the sliced onion and crushed dried chile, and fry for 2 to 3 minutes until fragrant and the onion softens.
- Stir in the iru, ground crayfish, crumbled stock cubes and the flaked stockfish and dryfish, and cook for 2 minutes so the seasonings bloom in the oil.
- Add the drained rice and the water, stir once to combine, season with salt, then bring to a boil over high heat.
- Reduce the heat to low, cover tightly and simmer for 20 to 25 minutes, stirring occasionally and adding a splash more water if the pot dries out before the rice is tender.
- Fold in the chopped spinach or ugu leaves during the last 3 minutes of cooking, then turn off the heat and let the rice steam, covered, for 5 minutes before fluffing and serving hot.
You'll use: Frying pan / skillet · Large pot · Saucepan · Steamer
Tips & common questions
How long does Nigerian Concoction Rice take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Nigerian Concoction Rice is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Concoction Jollof rice.jpg by Halima Waziri, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.