A flavorful dish made with rice, a variety of proteins, and a mix of spices and vegetables.
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Rinse the rice thoroughly and soak it in water for about 30 minutes.
Chop the onion, tatashe/shombo, and scent leaf.
Prepare the snail and kpanla fish by cleaning and seasoning them.
In a pot, heat the palm oil and sautΓ© the chopped onion until translucent.
Add the pepper mix, tatashe/shombo, and iru, and cook for a few minutes.
Stir in the soaked rice, followed by the snail, kpanla fish, cow skin, and crayfish.
Add water to cover the rice, season with salt and seasoning cubes, and bring to a boil.
Reduce the heat, cover the pot, and let it simmer until the rice is cooked and the water is absorbed.
In a separate pan, boil the egg until hard-boiled, then slice it.
Once the rice is cooked, fluff it with a fork and garnish with chopped scent leaf and sliced egg.
For extra flavor, you can marinate the snail and fish in spices before cooking.
Adjust the amount of pepper mix according to your spice preference.
Can I use other types of rice?
Yes, you can use any long-grain rice, but cooking times may vary.
Is there a vegetarian version of this recipe?
Yes, you can omit the snail, fish, and cow skin and add more vegetables.
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
Yes, you can freeze it for up to a month. Reheat thoroughly before serving.
What can I serve with native rice?
It pairs well with a side of fried plantains or a fresh salad.
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