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palm oil rice (local jollof rice) in a white bowl.
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5 from 2 votes

Palm Oil Rice (Iwuk Edesi)

Palm oil rice (Iwuk Edesi) a popular type of rice eaten in Nigeria. It is also called native jollof rice. Iwuk Edesi is cooked with palm oil and smoked fish. It is a perfect family meal and also great for entertaining 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: African, Nigerian
Keyword: Iwuk edesi, native jollof rice, palm oil rice
Servings: 4


  • 2 cups of rice
  • 1 cup Pepper mix tatashe(Red bell pepper, ata rodo (scotch bonnet chilli), tomato and onions blended)Smoked fish of any type1-2 cooking spoons of palm oil
  • 1 small onion chopped
  • 3 tbsp ground crayfish
  • Few pieces of dried herring palamu optional
  • 1 tsp Salt use according to preference
  • 1 tbsp beef bouillon optional
  • Scent leaves substitute with basil1-2 handfuls of any greens of choice I used spinach
  • 2 tbsp locust beans optional
  • ½ cup palm oil


  • Wash rice clean and set aside, if you want to parboil the rice, you can do so.
  • Wash and soak your dried fish then set aside and you don’t need to soak the smoked fish
  • Place a pan on medium heat, add palm oil and heat for about 5 minutes but don’t bleach
  • Add chopped onions and fry till translucent, add the pepper mix and crayfish, seasoning and salt and cook till oil floats on top of the sauce.
  • Add rice to the sauce and stir to combine, add water to cover the rice by 1 inch and reduce the heat. Do keep an eye on the rice, add water if required. After about 7 minutes, add the dried fish to the rice. Continue to cook rice on low heat till 95% done, (Add water to rice a little at a time as at when needed) 
    Check for salt and seasoning and adjust accordingly, add the smoked fish and stir carefully to combine.
  • Cook for another 5 minutes then add basil (Scent leaves) and your greens of choice to rice. Continue cooking till rice is soft but not soggy.
  • Take it off the heat and set aside to cool. Serve immediately