HOW TO COOK IWUK EDESI (NATIVE JOLLOF RICE)

 
Native Jollof Rice, also known as Iwuk Edesi or Palm Oil rice is a rich Jollof rice style rice dish. It’s known as Iwuk Idesi by the Efik people of South eastern Nigeria. Iwuk Edesi is quite easy to prepare and is absolutely delicious but unlike Jollof Rice which is prepared with Vegetable oil, Palm oil is used instead, this gives it the traditional and distinct taste and flavour.

  MYou can go that route or just plain fried chicken.

 Iwuk Edesi can be cooked with or without vegetables. where vegetables are used, Ugu (Pumpkin leaves), Spinach or Basil leaves (Efinrin) are excellent choices. You can add as much protein as you’d like, although many people like to add smoked fish and make it very traditional with the protein content . You can also add Goat Meat, diced Shaki, Ponmo and shredded Chicken but we will stick to Ponmo and fish for this recipe.


Ingredients:
Cups of Rice
Palm oil (Moderate if you are watching your weight)
Smoked Fish (optional)
Dried Shrimp (optional) / crayfish powder
Onions
Tomatoes
Scotch Bonnet (Rodo)
Dried Hot Pepper/Ata Ijosi (Optional, to add flavour to it)
Red Bell Pepper (Tatashe)
Spinach
A handful of chopped scent leaves
Locust Beans (Iru)
Cooked Ponmo, diced/sliced (Optional)
Seasoning
Salt to taste

How to cook:

• Parboil the rice (This means boil for a short time and it shouldn’t be completely soft) and set aside....
• Blend the Bell Pepper (Tatashe), Scotch Bonnet (Rodo), dried pepper (Ata Ijosi), Onion with little water and set aside....
• Blend your tomatoes and peppers and boil to remove excess water....
• Chop your onions and vegetables and set aside....
• Heat up the palm oil, when its hot, add sliced onions, fry till translucent, this should take around 6-8 minutes, add the locust beans, then add the crayfish, stir and fry for 2-3 minutes....
• Season with salt and any seasoning of your choice. You could also add stock to season it, stir occasionally. Try not to add too much salt if you’ll be using stock, remember stock contains a considerable amount of salt…
• Cook for 4 minutes to thoroughly combine, then add the Ponmo or any other tough protein you’re using, if you have any….
• Add your parboiled rice to the pot and stir. Reduce the burner to very low heat so the rice can cook properly. if you need to add a little water, you should but make sure it is very little so the rice isn’t soaking in water.
•  Add the shredded Smoked Fish and smoked Prawns, dried shrimps if you have or crayfish  powder, make sure the liquid isn’t too much. Taste for salt and seasoning, adjust if necessary…

• Once the rice is soft, add the chopped vegetables and stir occasionally to avoid burning and allow to simmer for two minutes....

        Ready to serve.