Native Jollof Rice (Iwuk Edesi)

Jollof rice is a beloved dish across West Africa, but there’s something extra special about Native Jollof Rice, also known as Iwuk Edesi in Efik culture. This version of Jollof rice is deeply flavorful, rustic, and rich with traditional ingredients that give it a unique taste. Unlike classic Jollof rice, which often features tomatoes as the main ingredient, Iwuk Edesi is cooked with palm oil, local seasonings, and proteins that add an incredible depth of flavor.

This dish is a staple in many Nigerian homes, particularly in the southern regions, where it’s prepared for family gatherings, celebrations, and even casual everyday meals. The combination of smoky, earthy flavors from palm oil and fermented locust beans (iru) makes it stand out. It’s a nostalgic dish that brings back memories of home-cooked meals prepared by grandmothers and mothers in bustling kitchens filled with the rich aroma of spices and slow-cooked goodness.

If you’re looking for a Jollof rice variation that brings bold, authentic flavors to the table, this Native Jollof Rice is a must-try!

Why You’ll Love This Recipe

• Rich & Flavorful: The combination of palm oil, iru (fermented locust beans), and crayfish creates an umami-packed dish that’s unlike any other rice dish you’ve tried.
• Traditional & Nostalgic: If you grew up eating Nigerian food, this dish will bring back fond memories of home-cooked meals. If you’re new to it, you’re in for a treat!
• One-Pot Wonder: This is a simple, one-pot meal that’s both filling and satisfying. Less cleanup, more enjoyment!
• Perfect for Any Occasion: Whether it’s a weekend family meal or a special gathering, this dish fits right in.

Ingredients You’ll Need

• 3 cups long-grain parboiled rice
• 1 cup palm oil
• 2 cups beef or goat meat, cooked and chopped
• 1 cup beef sausage, sliced
• 1 large onion, chopped
• 2 tablespoons fermented locust beans (iru)
• 2 cups beef or chicken stock
• 3 tablespoons ground crayfish
• 1 teaspoon cameroun pepper or ground chili pepper
• 2 teaspoons smoked paprika
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 2 cups scent leaves (or substitute with basil)
• 2 cups chopped ugu (fluted pumpkin leaves) or spinach
• 1 large tomato, blended
• 2 tablespoons ground dry pepper
• 1 teaspoon salt (or to taste)
• 1 bouillon cube

How to Make Native Jollof Rice (Iwuk Edesi)

Step 1: Prepare Your Ingredients

Before you start cooking, make sure everything is ready to go. Wash and parboil the rice until it’s about halfway cooked, then drain and set it aside. This ensures that the grains stay firm and don’t turn mushy during cooking. If using ugu or spinach, wash and chop them finely.

Step 2: Heat the Palm Oil

In a large pot, heat the palm oil over medium heat. Allow it to warm up for a minute, but don’t bleach it (you want the rich color and flavor to remain).

Step 3: Sauté the Aromatics

Add the chopped onions and stir-fry until they turn soft and slightly golden. Then, add the fermented locust beans (iru) and let it cook for another minute, releasing its strong, earthy aroma.

Step 4: Build the Flavor

Now, add the ground crayfish, smoked paprika, Cameroun pepper, thyme, curry powder, and blended tomato. Stir everything together and let the mixture cook for about 5–7 minutes, stirring occasionally. This step helps to develop the deep, smoky flavors that make Native Jollof Rice unique.

Step 5: Add the Meat & Stock

Next, add the cooked beef (or goat meat) and beef sausage into the pot. Stir to combine, then pour in the beef or chicken stock. Add the bouillon cube and salt to taste. Let this simmer for another 5 minutes so the flavors can meld together.

Step 6: Cook the Rice

Now, add the parboiled rice to the pot. Stir well to ensure it absorbs all the flavors from the sauce. Reduce the heat to low, cover the pot with a tight-fitting lid, and allow the rice to cook gently for about 15–20 minutes, stirring occasionally. If the rice seems too dry, you can add a little more stock or water, but don’t overdo it—you want the rice to be well-seasoned, not soggy.

Step 7: Add the Greens

Once the rice is fully cooked and the liquid is absorbed, add the scent leaves and chopped ugu (or spinach). Stir them in and let the rice steam for another 2–3 minutes. The greens will add a fresh, vibrant taste and a pop of color.

Step 8: Serve & Enjoy

Fluff the rice with a fork and serve hot! Native Jollof Rice pairs well with fried plantains, grilled protein, or a side of coleslaw. Enjoy the rich, smoky, and deeply satisfying flavors of this Nigerian classic.

Helpful Tips

• Use Parboiled Rice: This prevents the rice from turning mushy and helps it absorb the flavors better.
• Don’t Skip the Crayfish & Iru: These ingredients give the dish its signature umami taste. If you can’t find fermented locust beans, you can substitute with a little extra crayfish.
• Control the Heat: If you love spicy food, add more Cameroun pepper, but if you prefer a milder dish, reduce it slightly.
• Fresh vs. Dry Vegetables: Fresh scent leaves and ugu give the best flavor, but if using dried alternatives, soak them in warm water before adding.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Nigerian
• Diet: Traditional

Notes

• Use Quality Palm Oil: Opt for unrefined red palm oil for an authentic flavor.
• Spice to Taste: Adjust Cameroun pepper based on your heat preference.
• Don’t Skip Iru: Fermented locust beans (iru) add a rich umami flavor—essential for authenticity.
• Well-Seasoned Stock Matters: Use flavorful broth for a richer taste.
• Pre-Cook Meat: Boil beef or goat meat until tender before adding to the rice.
• Add Greens Last: To retain color and nutrients, stir in ugu or spinach just before serving.
• For a Smoky Touch: Let the rice toast slightly at the bottom for a deeper, smoky flavor.
• Reheat with Moisture: Add a little water or stock to keep the rice from drying out when reheating.

Storage Instructions

• Refrigeration: Store leftovers in an airtight container and keep in the fridge for up to 4 days.
• Freezing: This dish freezes well! Store in portioned containers and freeze for up to 2 months. Reheat on the stovetop or in the microwave, adding a splash of water if needed.
• Reheating: Heat on low with a bit of water to prevent drying out.

Frequently Asked Questions

1. Can I use vegetable oil instead of palm oil?
Palm oil gives Native Jollof Rice its distinct flavor, but if you don’t have it, you can use vegetable oil. However, the taste won’t be the same.

2. What can I serve with Native Jollof Rice?
It pairs beautifully with fried plantains, grilled chicken, or roasted fish. A simple coleslaw or cucumber salad also makes a great side.

3. Can I make this in advance?
Yes! Native Jollof Rice tastes even better the next day as the flavors continue to develop.

Related Recipes

If you loved this Native Jollof Rice, you might also enjoy:

• Easy Chicken and Rice Taco Skillet
• Dump-and-Bake Chicken Tzatziki with Rice
• Spicy Baked Chicken and Rice: A Comforting One-Pan Meal
• Creamy Peri-Peri Chicken with Rice

Final Thoughts

There’s something incredibly comforting about a steaming plate of Native Jollof Rice. The rich flavors, the deep aroma of palm oil and crayfish, and the hearty mix of meat and greens make this dish a truly special treat. Whether you’re cooking for a gathering or just indulging in a homemade Nigerian classic, this recipe will bring warmth and satisfaction to your table.

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