By 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.
NATIVE JOLLOF RICE
In this week’s recipe, I would like to show you how to make one of my favorite native Nigerian varieties of jollof rice popularly called native jollof rice, palm oil rice or iwuk edesi. It’s generally made in one pot with the perfect balance of indigenous Nigerian spices together with dry fish or smoked fish. Everything tossed in together. Native jollof is quite different from the popular Nigerian Jollof Rice because this recipe uses Palm oil and other indigenous Nigerian spices.
The best part about Native Jollof is that you can customize your recipe by adding meats like dried fish and Shrimps. In my opinion, apart from the palmoil, the dried fish gives you an extra flavor while cooking native jollof. It gives the meal an authentic traditional taste.
OTHER DELICIOUS RECIPES YOU MIGHT ALSO LIKE:
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.
Print
Pin
Rate
Servings: 5 people
Calories: 794kcal
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 🙂
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
Tried this recipe?Tag @cheflolaskitchen on Instagram and hashtag it #cheflolaskitchen. I love seeing your creations!
Sadly there’s no ugwu in the Carribbeans but yooooo, I think my woman isn’t mad at me anymore. Food really is the answer to all problems 😂😂
Interesting! 🤣🤣🤣.
Good
I have learnt so many things
Thanks
I am now a caterer
Thanks Mrs Lola
This is good news. You are welcome, Success.
Thanks chef Lola for your wonderful recipe,I use it in almost all my dishes, love you.😍😍😍
Chef Lola you’re too good Abeg. I just used this your recipe. And this is my first time preparing Local rice. Omoooo it’s littt. I love my food. Thank youuu.
I always use your recipes for different foods I prepare and they always come out banging. Chef Lola for President!!!!!
Woah what a compliment, I truly enjoy hearing what people think of my recipes. Thanks, fruitful ❤️
Tried this out some days ago, was really nice, thanks a lot for the detailed instructions
👍
I just used this recipe and a created a wonderful first-time Iwuk Edesi. I’m actually a man; a Nigerian man and I made it wonderfully. Thanks to this recipe
Glad it turned out well for you. Thanks for the feedback 🙂
Nice
Really helpful
Must we add locust bean
It’s best to add it but you can skip if you don’t have it.
Hello, the rice looks great. You stated to see ‘notes’ for the Onions being divided in 2 parts and for ‘blended peppers’ but you never explain either. Can yo elaborate?
What cup do you use for measurements
Pls what lucust bean
Ogiri or Iru
Iru