What do you pretty much know about Native Jollof rice? With all that you have read about jollof rice on Chefsbase, can you boldly beat your chest and say “yes”, I know much about this entity called “Jollof rice”? That is a challenge posed to you, we need to resolve it here.

If you grew up in Nigeria, you likely had the pleasure of savouring the native jollof rice. This is often also called a concoction. This can be cooked with different local ingredients to add flavour.

The Nigerian native Jollof Rice also known as Iwuk Edesi or Palm oil Rice is soul food at its best – It’s hearty, incredibly satisfying, and deeply comforting.

Native Jollof Rice

In this discourse, I would like to show you how to make one of my favourite native Nigerian varieties of jollof rice popularly called native jollof rice, palm oil rice or iwuk edesi.

It’s generally cooked in one pot with the perfect balance of indigenous Nigerian spices together with dry fish or smoked fish. Everything is tossed together. Native Jollof is quite different from the popular Nigerian Jollof Rice because this dish uses Palm oil and other indigenous Nigerian spices.

The best part about Native Jollof is that you can customize your dish by adding meats like dried fish and shrimp. In my perception, apart from the palm oil, the dried fish gives you an extra flavour while cooking native jollof. It gives the meal an authentic traditional taste.

Just like any other Nigerian Rice dish, Native Jollof Rice is an easy dish to assemble and worth making any time of the year. I will be happy to know how it goes when you give it a try.

Native Jollof Rice

Discover the recipe and method of cooking below.

Ingredients

1. 2 cups, Rice

2. Chopped Ugwu vegetable

3. 1 tbsp salt

4. Seasoning Cubes

5. 1 medium-sized Onion

6. 2 Fresh yellow peppers

7. 1 Cup Ponmo cut in pieces

8. 1 tbsp, Ground Crayfish

9. 1 big Smoked catfish

10. 2 Chopped Paprika Chilli

11. 1 Chopped Habanero Pepper (known as fresh pepper)

12. ¼ cup, Palm Oil

13. 1 tbsp Locust beans (Iru)

Method

1. Par boil rice and boil pepper mixture (combination of tomato, pepper, and onion) until it is almost dry.

2. Blend 10 plum tomatoes, 2 habanero pepper, 1 onion mixture.

3. Heat up the pot with palm oil, when it is hot, add chopped onions, chopped peppers, and locust beans, and fry for three minutes.

4. Add roughly blended tomato mix, crayfish, chopped ponmo, smoked catfish (in pieces) smoked prawns, seasoning cube and salt. Allow this to fry till the oil floats to the top.

5. Now add water, enough to cook the rice, and then add the parboiled rice. Stir so that the ingredients will go around, then cover and allow to cook for 20 minutes/till rice is cooked.

Your dish is ready.