Native Jollof Rice ( Iwuk Edesi)

This Native Jollof Rice is a hearty and tasty Nigerian one-pot delicacy. It's simply rice cooked in palm oil with deep flavors from locust beans, crayfish, and other earthly spices.

Iwuk Edesi is very popular in the Ibibio and Efik tribes of Southern Nigeria. They love making this dish with lots of seafood because of their location. You can cook this based on your preference, but this recipe will always be your go-to.

While it shares a name with Cameroon jollof rice, the two dishes showcase distinct regional variations worth exploring. For a completely different take on spiced rice, our aromatic East African pilau rice is a great option. You can also try Thieboudienne, which is a riot of flavors and textures.

Those looking for an American alternative might enjoy our Cajun-inspired dirty rice, which employs similar techniques to create a richly flavored one-pot meal.

What's in my Native Jollof Rice?

• Rice: Any long-grain rice, preferably basmati. Make sure you wash it until the water runs clear.
• Locust beans (iru): This gives the dish its peculiar taste and flavor, and please do not miss this ingredient.
• Crayfish: Since this is a traditional dish, crayfish will add its deep flavor.
• Palm oil: This is the main ingredient and can't be substituted. There is no native jollof rice without palm oil
• Red Bell peppers and Tomatoes to taste and add color.
• Habanero peppers for a kick of heat. Adjust them according to your heat level, or skip them.
• Proteins: In this recipe, I used smoked fish, pre-cooked cow skin, and smoked shrimp. You can use any proteins of your choice.
• Onions: To taste and flavor
• Leafy greens: For garnishing. I used spinach.
• Salt and Bouillon to taste.

How to Cook Native Jollof Rice?

Check the end of this post for a detailed recipe.

You May Like This Other Recipes

1. Fried Rice
2. Jollof Rice
3. Coconut Rice
4. One Rice and Chicken