Native Jollof rice also known as “Iwuk Edesi” by the Efik people in Southeastern Nigeria, is prepared using palm oil rather than vegetable oil, lending it a unique flavor profile. This delicacy defers from the usual nigerian party jollof rice. In addition, it commonly incorporates local ingredients such as fermented locust beans (Iru), Uziza leaves (Piper guineense), Scent leavescand dried or smoked seafood, enriching its taste.
Have you tried Native-Jollof Rice?
Description
Enjoy the vibrant flavors of Nigeria with this Native Jollof Rice recipe. Let your loved ones savor the essence of tradition with every spoonful!
Ingredients
Instructions
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Start by prepping your ingredients
- Blend your tomato, pepper and onion roughly
- Boil your goat meat and set aside
- Slice your uziza and scent leaves
- Wash your rice
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Add 3 cooking spoons of palm oil to your pot and fry your prepped goat meat, remove and set aside.
Ensure you fry till brown on both side -
Now pour in your roughly blended pepper mix to the heated oil
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Add crayfish, stir and cover to cook for few minutes
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Add your smoked fish, stir and cook for few minutes as well
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Then pour in your goat meat stock and add your washed rice
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Add a cup of water and cook for 7 to 8 minutes
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Add your uziza and scent leaves, stir together.
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Serve with your fried goat meat. Food don done.
Note
- Cook this recipe at medium heat.
- Use fresh ingredients for better taste
- After cooking, wait for at least 5 minutes for better taste
