Native Jollof Rice, also known as Iwuk Edesi or Palm Oil rice is a rich Jollof rice style rice dish. It’s known as Iwuk Idesi by the Efik people of South eastern Nigeria.

Iwuk Edesi is quite easy to prepare and is absolutely delicious but unlike Jollof Rice which is prepared with Vegetable oil, Palm oil is used instead, this gives it the traditional and distinct taste and flavour.

Iwuk Edesi can be cooked with or without vegetables. where vegetables are used, Ugu (Pumpkin leaves), Spinach or Basil leaves (Efinrin) are excellent choices. You can add as much protein as you’d like, although smoked fish is mostly used. I love adding Goat Meat, diced Shaki, Ponmo and shredded Chicken to mine but will stick to Ponmo and fish for this recipe.

You really do not have to use Easy cook long grain rice as stated in the recipe, you can use any kind of rice you prefer really, try this recipe with Ofada rice, you’ll love, love, love it!

I should mention, I know I haven’t been blogging as much in the last couple of weeks, I’ve been so so busy. New job troubles but I’m settling in quite well so I’ll be back to my normal self pretty soon. Just realised I’d only posted three recipes in the last three weeks, that’s not on now, is it? I really need to get my act together real fast…:

So, Native Jollof Rice, let’s get started…

Ingredients:

3 Cups Easy Cook Long Grain Rice

1 Big Red Bell Pepper (Tatashe)

1.5 Medium Onion

2-3 Scotch Bonnet (Rodo)

1/2 Cup Dried Hot Pepper/Ata Ijosi (Optional, I just like the flavour in dishes)

125ml Palm Oil

3 Cups Chicken/Beef Stock/Water

3 Heaped Tablespoons Locust Beans (Iru)

2-3 Medium Size Smoked Fish (I’m using Catfish), cleaned and shredded

2-3 Pieces Cooked Ponmo, diced/sliced (Optional)

1/2 Cup Smoked Prawns

3 Tablespoons Ground Crayfish

1  Cup Spinach or Pumpkin leaves/Ugu or Basil leaves (Optional)

2 Knorr Chicken Cubes or Your Preferred Bouillon Cubes

Salt to Taste

Preparation:

Firstly, parboil your rice and set aside…

Blend the Bell Pepper (Tatashe), Scotch Bonnet (Rodo), dried pepper (Ata Ijosi), 1 Onion with little water and set aside….Ata Ijosi is pictured below…

Get a fairly big pot, add the palm oil. Place on a hob on medium heat. When the oil is hot, add 1/2 sliced onion, fry till translucent, this should take around 6-8 minutes, add the locust beans, sauté till fragrant, then add the crayfish, stir and fry for 2-3 minutes….

Ignore the foamy mess in the background, that’s what you get when you decide to invest in cheap palm oil…:(

Add 3 cooking spoons of the blended pepper, the Knorr cubes and salt to taste, stir and fry for 5-6 minutes, stir occasionally. Try not to add too much salt if you’ll be using stock, remember stock contains a considerable amount of salt…

Add 3 cups of stock or water if you haven’t got stock, stir and let it cook for 4 minutes to thoroughly combine, then add the Ponmo or any other tough protein you’re using, if any….

Now, add the parboiled rice…

Stir and combine thoroughly, then add the shredded Smoked Fish and smoked Prawns, combine again, make sure the liquid isn’t too much. Taste for salt and seasoning, adjust if necessary…

It’s better to start with a small quantity of water or stock, then gradually add more stock or water, preferably stock as you go. This will prevent the rice from ending up mushy and save you the hassle of decanting excess moisture later on…

Cover tightly and cook till rice is very tender, stir occasionally to avoid burning….I topped up with more stock twice as I cooked….

If you’re using vegetables, add tough vegetables like Ugu 2 minutes before doneness, then switch the heat off and continue to simmer with the residual heat for a further 2-3 minutes. If you’re using Spinach, add after doneness and simmer with the residual heat for 3 minutes. I don’t cook Native Jollof Rice with vegetables, I only garnish with it.

Serve immediately…..