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
Servings: 4
Ingredients
- 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
Instructions
- 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