RECIPE :: Native jollof rice (Iwuk Edesi)

Total time: 1hr10mins                Yield: 4 servings           Level: Easy

Native jollof rice, Iwuk Edesi as the efik people call it. You can also call it palm oil rice. To make it very traditional I used smoked fish, stock fish, crayfish, palm oil and locust beans. You could also check how to cook basic jollof rice.

   Ingredients 

• 3 cups rice
• 21/2 cooking spoons palm oil
• 1/4 cup smoked fish
• 1/4 cup stock fish
• 2 tablespoons ground crayfish
• 1 small onion
• 11/2 tablespoon cayenne pepper
• 11/2 cooking spoon blended pepper
• 2 tablespoons tomato paste
• 2 tablespoons ground locust beans
• 2 tablespoons seasoning powder
• 1 tablespoon curry
• Salt to taste

Heat up the palm oil.

Start by frying the sliced onions.

Then add the blended pepper and tomato paste. Continue frying. 

Add the shredded stock fish, smoked fish, ground crayfish, ground locust beans, ground cayenne pepper and season to taste.

Fry for about 5 minutes.

Add 3 cups of water and bring to a boil. {We don't want it to be soggy}

Add the washed rice and spinach. Cook on medium heat.

It's ready!

Serve

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Raheenah

But those firm in knowledge among them and the believers believe in what has been revealed to you, [O Muhammad], and what was revealed before you. And the establishers of prayer [especially] and the givers of zakah and the believers in Allah and the Last Day - those We will give a great reward.{An-Nisa 4:162}