NATIVE JOLLOF RICE – IWUK EDESI/PALM OIL RICE (VIDEO)
The Nigerian native Jollof Rice is also known as Iwuk Edesi or Palm oil rice is soul food at its finest – It’s hearty, incredibly satisfying, and deeply comforting. It is quite different from the popular Nigerian Jollof Rice because this recipe uses Palm oil and other indigenous Nigerian spices.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 Cups long-grain rice
- Blended peppers (See note)
- Palm Oil
- 1 medium-sized Onion (Divided into 2 parts – see note)
- Smoked Fish/Dried Fish
- Cow skin/Ponmo
- 2 Tablespoons Ground Crayfish
- About a handful of prawns
- 2 Tablespoons locust bean
- Ugwu/Kale/scented leaves (see note)
- Water/Stock
- Seasoning cubes
- Salt to taste
Instructions
- 1
Preheat the Palm oil on medium heat until it’s hot (not bleached)
- 2
Add the diced onion and fry till soft
- 3
Stir in the locust bean and fry for about a few seconds to a minute
- 4
Add the blended peppers and fry until it’s reduced, stirring at intervals so as not to burn the sauce.
- 5
Add the ground crayfish, Prawns, Dry fish, diced Ponmo, Salt to taste, and seasoning powder/cubes
- 6
Add the stock and water, cover it up and leave to come to a rolling boil (adjust the seasoning if necessary)
- 7
Stir in the Rice then cook until done. See note 3
- 8
Stir in the ugwu/Kale and palm oil (optional) simmer for about 2 to 3 minutes on low heat.
- 9
Serve and enjoy 🙂