This Native Jollof Rice is a hearty and tasty Nigerian one-pot delicacy. It's simply rice cooked in palm oil with deep flavours 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.
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 flavour, and please do not miss this ingredient.
- Crayfish: Since this is a traditional dish, crayfish will add its deep flavour.
- 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 colour.
- 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 flavour
- 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.
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Native Jollof Rice
This Native Jollof Rice is a hearty and tasty Nigerian one-pot delicacy. It's simply rice cooked in palm oil with deep flavours from locust beans, crayfish and other earthly spices.
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Servings: 4 people
Calories: 409kcal
Ingredients
- 2 cups Rice washed
- 1 cup Palm oil
- 1 tbsp Locust beans
- 1 Onion diced
- 2 medium Tomatoes diced
- 2 Red bell peppers coarsely blended
- 3 tablespoon Crayfish
- 1 tsp Salt
- ½ cup Smoked shrimps remove head and tail
- 2 teaspoon Bouillon or any seasoning powder
- 1 cup Smoked fish deboned and washed
- ½ cup Precooked cow skin
- 3 cups Water or stock
- 2 cups Spinach chopped
Instructions
- Wash the rice until the water runs clear, set aside to drain.
- Add the palm oil to a hot pot on medium heat, and sauté the locust beans, onions, bell peppers, and tomatoes until some water dries and the oil floats.
- Add the smoked fish, crayfish, cooked cow skin, smoked shrimp, salt, and bouillon. Stir very well.
- Add the washed rice and the water or broth and cook until the rice is tender and fluffy. Keed adding water when needed to prevent it from burning,
- When fully cooked, garnish with the chopped spinach and stir gently. The residual heat will soften the spinach.
- Serve immediately or when cool.
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Nutrition
Calories: 409kcal | Carbohydrates: 14g | Protein: 14g | Fat: 56g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 49mg | Sodium: 905mg | Potassium: 547mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2051IU | Vitamin C: 24mg | Calcium: 56mg | Iron: 1mg
Bilikis
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