Native jollof rice

Heat palm oil until very hot, without bleaching it.

Add the diced onion and cook until a little soft.

Stir in the locust bean and cook a few seconds to release its flavour into the oil.

Add the blended pepper and fry the sauce, stirring often, until the water is reduced.

Stir well and adjust the seasoning. Add chicken stock and water, the dry fish and the diced cow skin.

Cover and bring to a rolling boil; stir in the rice, cover and cook until done, checking the water level at intervals so it does not burn.

Once it returns to a rolling boil, reduce the heat to medium-low so the rice does not burn and cooks evenly.

Add a little palm oil for colour and the spinach; stir well to distribute the greens, oil and any settled seasoning.

Cover and simmer on very low heat two to three minutes.