Native Jollof Rice (Iwuk Edesi)

Ingredients

• 3 cups Long grain parboiled rice
• 0.5 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)
• 0.5 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. 1

   Wash the rice thoroughly with warm water and salt until the water runs clear, then drain.

2. 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. 3

   Add the blended peppers, locust beans (iru), and ground crayfish to the oil and fry for about 5 minutes.

4. 4

   Pour in the meat stock and add the seasoning cubes. Bring the mixture to a rolling boil.

5. 5

   Add the washed rice and the dried prawns. Ensure the liquid is about an inch above the rice; add water if necessary.

6. 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. 7

   Gently fold in the deboned smoked fish and the shredded scent leaves.

8. 8

   Cover and steam for another 5 minutes until the liquid is fully absorbed and the rice is tender. Stir and serve.