Native Jollof Rice (Iwuk Edesi)
A traditional Nigerian palm oil rice dish flavored with smoked fish, locust beans, and scent leaves.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 3 cups Long grain parboiled rice
- 1/2 cup Palm oil
- 2 medium pieces Smoked fish (Catfish or Titus)
- 3 tablespoons Ground crayfish
- 2 tablespoons Iru (Fermented locust beans)
- 1 large Red bulb onion, chopped
- 3 pieces Fresh Scotch bonnet peppers (blended)
- 1/2 cup Dried prawns or tiny shrimp(optional)
- 1 handful Scent leaves or Basil (shredded)
- 3 cups Beef or Chicken stock
- 2 units Seasoning cubes
Instructions
- 1
Wash the rice thoroughly with warm water and salt until the water runs clear, then drain.
- 2
Heat the palm oil in a large pot for 2 minutes (do not bleach it), then add the chopped onions and sauté until translucent.
- 3
Add the blended peppers, locust beans (iru), and ground crayfish to the oil and fry for about 5 minutes.
- 4
Pour in the meat stock and add the seasoning cubes. Bring the mixture to a rolling boil.
- 5
Add the washed rice and the dried prawns. Ensure the liquid is about an inch above the rice; add water if necessary.
- 6
Cover the pot tightly with foil or a lid and cook on low to medium heat for 20-25 minutes until the rice is 90% soft.
- 7
Gently fold in the deboned smoked fish and the shredded scent leaves.
- 8
Cover and steam for another 5 minutes until the liquid is fully absorbed and the rice is tender. Stir and serve.
Nutrition per Serving
520
Calories
18g
Protein
65g
Carbs
22g
Fat
4g
Fiber
3g
Sugar
850mg
Sodium
Ratings & Reviews
No ratings yet
