Women Connect Kitchen Corner: Discover how to make Native Jollof Rice

Ingredients

  • 3 Cups long grain Rice
  • Blended peppers See note
  • Palm Oil
  • 1 medium sized Onion Divided into 2 parts – see note
  • Smoked Fish/Dried Fish
  • Cow skin/Ponmo
  • 2 Tablespoons Ground Crayfish
  • About a handful of prawns
  • 2 Tablespoons locust bean
  • Ugwu/Kale/scented leaves see note
  • Water/Stock
  • Seasoning cubes
  • Salt to taste
Instructions
  • Preheat the Palm Oil on a medium heat until it’s hot (not bleached)
  • Add the diced Onion and fry till soft
  • Stir in the locust bean and fry for about a few seconds to a minute
  • Add the blended peppers and fry until it’s reduced, stirring at intervals so as not to burn the sauce.
  • Add the Ground crayfish, Prawns, Dry fish, diced Ponmo, Salt to taste and seasoning powder/cubes
  • Add the stock and water, cover it up and leave to come to a rolling boil (adjust the seasoning if necessary)
  • Stir in the Rice then cook until done.
  • Stir in the ugwu/Kale and palm oil (optional) simmer for about 2 to 3 minutes on a low heat.
  • Serve 
  • Keep in mind that you can make this Iwuk edesi with different varieties of dry Fish or smoked Fish. I usually use the Cat Fish but feel free to play around with the variety of dry Fish that suits your taste.
  • Don’t be afraid to load your sauce with all these ingredients because the Rice will absorb all the flavors from the sauce to create a tasty Palm Oil.
  • For me, the rice cooked in 30 minutes, covered, over low heat. Of course other brands of rice will cook differently and everyone’s stove is different too. You can always check on the rice as it cooks and adjust the heat according to how your rice and stove cook.
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