How to prepare native jollof rice – Also called Iwuk Edesi by the Efik people.
Iwuk Edesi is a native rice dish of the Efik people. As we all know, rice can be made in different ways. There are many variations to this dish. Many people like to add smoked fish or dried fish and make it very traditional with the protein content. Below are the recipes for native jollof rice.
- 2 cups of rice
- 1 small onion (chopped)
- 1 large dry fish (soaked and wash with hot water)
- 1 medium sized smoked fish
- 1-2 red bell pepper (ata rodo)
- A handful of scent leaves or ugu
- Dry pepper (1 tbsp)
- 11/2 cooking spoons of palm oil
- Meat stock or hot water (I prefer meat stock)
- Crayfish powder or dried shrimp (ground)
- Seasoning cube
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- Wash the rice thoroughly until the water is clear.
- In a medium pot, heat the palm oil (not to bleach, but melt). Add the onions and saute until almost translucent.
- Add the crayfish and stir for few seconds (not burn), add the rice and stir, making sure the oil coats each grain of rice.
- Add the meat stock and
ata rodo. Taste for seasoning and allow to boil. Reduce the heat and cover with a foil paper and a tight lid.
- Allow the rice to cook for 10-15 minutes, then check for doneness and seasoning. Add the seasoning cube and salt as needed.
- Add the dry fish, smoked fish, scent leaves, dry pepper, and stir. If the rice is still a little hard, turn off the heat and cover the pot with the foil and lid, and let it rest for 10 minutes before serving.
Your native jollof rice is ready!