Skip to Content

NATIVE JOLLOF RICE – IWUK EDESI/PALM OIL RICE

The Nigerian native Jollof Rice is also known as Iwuk Edesi or Palm oil Rice is soul food at its finest – It’s hearty, incredibly satisfying, and deeply comforting.

African Jollof Rice

NATIVE JOLLOF RICE

It is quite different from the popular Nigerian Jollof Rice because this recipe uses Palm oil and other indigenous Nigerian spices. With the perfect balance of indigenous Nigerian spices together with dry fish or smoked fish, you can create this easy yet delicious palm oil Rice. African Jollof Rice Just like any other Nigerian Rice recipe, the native Jollof Rice can also be made in different ways depending on where you come from and even individual preferences.
 African Jollof Rice
The Nigerian Native Jollof Rice is an easy dish to assemble and worth making any time of the year. I will be happy to know how it goes when you give it a try. Watch how to make it – Native Jollof Rice

NATIVE JOLLOF RICE – IWUK EDESI/PALM OIL RICE (VIDEO)

The Nigerian native Jollof Rice is also known as Iwuk Edesi or Palm oil rice is soul food at its finest – It’s hearty, incredibly satisfying, and deeply comforting. It is quite different from the popular Nigerian Jollof Rice because this recipe uses Palm oil and other indigenous Nigerian spices.
5 from 5 votes
Print Pin Rate
Course: Breakfast/Lunch/Dinner
Cuisine: African
Keyword: homemade, traditional
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 5 people
Calories: 794kcal
Author: Lola Osinkolu

Ingredients

  • 3 Cups long-grain rice
  • Blended peppers See note
  • Palm Oil
  • 1 medium-sized Onion Divided into 2 parts – see note
  • Smoked Fish/Dried Fish
  • Cow skin/Ponmo
  • 2 Tablespoons Ground Crayfish
  • About a handful of prawns
  • 2 Tablespoons locust bean
  • Ugwu/Kale/scented leaves see note
  • Water/Stock
  • Seasoning cubes
  • Salt to taste

Instructions

  • Preheat the Palm oil on medium heat until it’s hot (not bleached)
  • Add the diced onion and fry till soft
  • Stir in the locust bean and fry for about a few seconds to a minute
  • Add the blended peppers and fry until it’s reduced, stirring at intervals so as not to burn the sauce.
  • Add the ground crayfish, Prawns, Dry fish, diced Ponmo, Salt to taste, and seasoning powder/cubes
  • Add the stock and water, cover it up and leave to come to a rolling boil (adjust the seasoning if necessary)
  • Stir in the Rice then cook until done. See note 3
  • Stir in the ugwu/Kale and palm oil (optional) simmer for about 2 to 3 minutes on low heat.
  • Serve and enjoy 🙂

Video

Notes

  • Keep in mind that you can make this Iwuk edesi with different varieties of dry Fish or smoked Fish. I usually use the Catfish but feel free to play around with the variety of dry Fish that suits your taste.
  • Don’t be afraid to load your sauce with all these ingredients because the Rice will absorb all the flavors from the sauce to create a tasty Palm Oil.
  • For me, the rice cooked for 30 minutes, covered, over low heat. Of course, other brands of rice will cook differently and everyone’s stove is different too. You can always check on the rice as it cooks and adjusts the heat according to how your rice and stove cook.

Nutrition

Serving: 5g | Calories: 794kcal | Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Let’s Connect! You can find me on YouTube, Facebook, and Instagram. I love keeping in touch with all of you! If you make this recipe I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen

Previous
YAM PORRIDGE WITH PLANTAINS
Next
HOW TO MAKE PLANTAIN FUFU
Recipe Rating