Native Jollof Rice (Iwuk Edesi)

There’s something truly special about Native Jollof Rice, also known as Iwuk Edesi. This dish is more than just a meal—it’s a cultural experience, a nostalgic trip back to the heart of Nigerian home cooking. Unlike the regular Jollof Rice, which is made with fresh tomatoes and sometimes bell peppers, Native Jollof has a deep, smoky flavor, thanks to the rich blend of palm oil, dried seafood, and traditional spices.

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For many, this dish brings back memories of family gatherings, where the aroma of palm oil, smoked fish, and crayfish filled the air, signaling that something delicious was on the stove. It’s a dish that embodies warmth, comfort, and tradition, perfect for a cozy weekend meal or a special occasion when you want to serve something hearty and satisfying.

If you’re ready to experience the bold, earthy flavors of this traditional delicacy, let’s dive into the recipe!

Why You’ll Love This Recipe

• Packed with authentic flavors – The combination of palm oil, crayfish, and smoked fish gives this dish an unmistakable depth of flavor.
• Hearty and satisfying – This is comfort food at its best, rich in taste and filling enough for a wholesome meal.
• Easy one-pot dish – Simple to make with minimal cleanup, making it a great option for busy days.
• A taste of tradition – If you love Nigerian food or want to try something new, this dish is a must-try.

Ingredients You’ll Need

• 2 cups long-grain parboiled rice
• ½ cup palm oil
• 1 medium onion, chopped
• 2 cups beef stock
• 1 teaspoon ground crayfish
• 1 teaspoon ground Cameroon pepper (or to taste)
• 1 cup periwinkles (optional)
• 1 smoked fish, deboned and shredded
• 1 cup beef sausage, sliced
• 2 tablespoons dried shrimp
• 2 tablespoons iru (locust beans)
• 1 teaspoon salt (or to taste)
• 2 seasoning cubes
• 1 cup chopped spinach or scent leaves

How to Make Native Jollof Rice (Iwuk Edesi)

Step 1: Prepare the Ingredients

Before you start cooking, make sure all your ingredients are ready. Rinse the rice thoroughly to remove excess starch and set it aside. If you’re using periwinkles, clean them properly. Debone and shred the smoked fish, and slice the beef sausage. This prep work will make the cooking process smooth and enjoyable.

Step 2: Heat the Palm Oil

In a large pot, heat the palm oil over medium heat. Let it warm up for about a minute, but don’t let it bleach—you want that rich, golden color to remain. Add the chopped onions and sauté until they become soft and fragrant. The aroma of sizzling onions in palm oil is an instant reminder of home-cooked Nigerian meals.

Step 3: Add the Seasonings

Once the onions are soft, stir in the iru (locust beans), crayfish, and ground Cameroon pepper. These ingredients are the heart of this dish, giving it that deep, umami-packed taste. Fry everything for about a minute to release their flavors into the oil.

Step 4: Introduce the Protein

Next, add the shredded smoked fish, sliced beef sausage, and dried shrimp. Stir well so that they absorb the seasonings and become infused with the rich, smoky flavors of the dish. Allow this to cook for about 2–3 minutes, stirring occasionally.

Step 5: Cook the Rice

Pour in the beef stock, add the rinsed rice, and stir everything together. Season with salt and seasoning cubes. Cover the pot and let the rice cook over low to medium heat, allowing it to absorb all the flavors. Stir occasionally to prevent burning. If the rice seems too dry before it’s fully cooked, add a little more stock or water as needed.

Step 6: Add the Greens

Once the rice is cooked and has absorbed all the delicious flavors, stir in the chopped spinach or scent leaves. This final touch adds freshness and a slight herby taste that balances the richness of the dish. Cover the pot for another 2 minutes to let the greens wilt slightly.

Step 7: Serve and Enjoy

Your Native Jollof Rice is ready! Serve it hot, garnished with extra crayfish or smoked fish if desired. Enjoy it with a side of fried plantains, coleslaw, or a simple chilled drink.

Helpful Tips

• Rinse the rice properly – This prevents it from getting too starchy or sticky.
• Don’t bleach the palm oil – You want that rich, deep color and flavor intact.
• Use smoked fish for depth – If you can find smoked catfish or mackerel, they add an authentic smoky taste.
• Adjust spice levels – Cameroon pepper is spicy, so start with a little and add more if you like it hot.
• For extra flavor, let the rice steam – After cooking, turn off the heat and let the rice sit covered for a few minutes. This helps absorb all the flavors better.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: One-Pot Cooking
• Cuisine: Nigerian
• Diet: Halal

Notes

• If you don’t have periwinkles, you can skip them or substitute with shrimp for added seafood flavor.
• Scent leaves give an authentic taste, but if you can’t find them, spinach or basil works as a good alternative.
• You can store leftovers in an airtight container in the fridge for up to 3 days.

Nutritional Information (Per Serving)

• Calories: ~350 kcal
• Protein: 18g
• Carbohydrates: 45g
• Fat: 12g
• Fiber: 4g

Frequently Asked Questions

1. What is the difference between Native Jollof Rice and regular Jollof Rice?

Native Jollof Rice is cooked with palm oil, smoked fish, and traditional seasonings like crayfish and locust beans, giving it a deeper, smokier taste. Regular Jollof Rice is typically made with fresh tomatoes, vegetable oil, and bell peppers for a lighter, sweeter flavor.

2. Can I use vegetable oil instead of palm oil?

While you can substitute vegetable oil, it won’t have the same rich, traditional taste. Palm oil is key to getting the authentic flavor of Native Jollof Rice.

3. What can I serve with Native Jollof Rice?

It pairs well with fried plantains, grilled chicken, coleslaw, or steamed vegetables.

4. Can I make this dish without seafood?

Yes! You can skip the smoked fish and shrimp and replace them with more beef sausage or cooked chicken.

Storage Instructions

To store leftover Native Jollof Rice, let it cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. To reheat, sprinkle a little water over the rice and warm it on low heat on the stove or in a microwave.

Related Recipes

If you liked this recipe, you might also enjoy:

• Coconut Lime Chicken and Rice

• Delicious and Easy Salmon Rice Bowls

Conclusion

Native Jollof Rice (Iwuk Edesi) is a dish full of history, flavor, and comfort. Whether you’re making it for a family dinner or just craving something rich and satisfying, this one-pot wonder will hit the spot. Try it out, experiment with the spice levels, and make it your own.

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