Palmoil Rice (Native Jollof Rice)
Palmoil Rice (Native Jollof Rice)

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, palmoil rice (native jollof rice). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

The Nigerian native Jollof Rice is also known as Iwuk Edesi or Palm oil Rice is a soul food at it's finest - It's hearty, incredibly satisfying and deeply comforting. It is quite different from the popular Nigerian Jollof Rice because this recipe uses Palm Oil and other indigenous Nigerian spices. The difference between Nigerian native jollof rice (also called iwuk edesi) and the conventional jollof rice is the local/village inspired flavour.

Palmoil Rice (Native Jollof Rice) is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Palmoil Rice (Native Jollof Rice) is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook palmoil rice (native jollof rice) using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Palmoil Rice (Native Jollof Rice):
  1. Take 2 cups rice
  2. Prepare 2 cooking spoon palm oil
  3. Take 1 onion bulb
  4. Get 5 habanero peppers
  5. Take 2 stockcubes
  6. Make ready 5 tablespoon ground crayfish
  7. Get 1 handful chopped scent leaf

It's known as Iwuk Idesi by the Efik people of South eastern Nigeria. Iwuk Edesi is quite easy to prepare and is absolutely delicious but unlike Jollof Rice which is prepared with Vegetable oil, Palm oil is used instead, this gives it the traditional and distinct taste and flavour. Njanga Rice or Crayfish Rice or Palm Oil Jollof Rice or Palm Oil Rice or Native Jollof Rice is rice cooked with crayfish, palm oil. It is smoky, spicy, so good!

Instructions to make Palmoil Rice (Native Jollof Rice):
  1. Wash rice and parboil the rice, once its half cook wash, drain and set aside.
  2. Place a pot on a medium heat, add palm oil and heat for about 3 minutes but don’t bleach; Add chopped onions and fry, add the blended pepper and fry till the water dries up.
  3. Add the crayfish, knorr cube and salt, mix together, then add a little water and cook till oil floats on top of the sauce.
  4. Add the parboiled rice to the sauce and stir to combine, add a little water to cover the rice and reduce the heat.
  5. Cook rice on low heat till almost done (add more water if needed), check for salt and seasoning.
  6. Cook for another 5 minutes till the water is almost dried up then add scent leaves. Allow the water to dry completely, stir and turn off heat and serve.

When I first wrote this recipe on the blog, it was totally unplanned. Iwuk Edesi or palm oil rice is the way our grandmothers cooked one pot rice dishes back in the day. Jollof rice which the more 'modern' rice dish came to Nigeria in the seventies. Before then it was rice and stew. But guess what, our grandmothers or mothers had always cooked one pot rice dishes using ingredients that were available to them.

So that is going to wrap it up for this special food palmoil rice (native jollof rice) recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!