Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, palmoil rice (native jollof rice). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look 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 favored of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Palmoil Rice (Native Jollof Rice) is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook palmoil rice (native jollof rice) using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Palmoil Rice (Native Jollof Rice):
- Make ready 2 cups rice
- Get 2 cooking spoon palm oil
- Take 1 onion bulb
- Make ready 5 habanero peppers
- Prepare 2 stockcubes
- Make ready 5 tablespoon ground crayfish
- Prepare 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):
- Wash rice and parboil the rice, once its half cook wash, drain and set aside.
- 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.
- Add the crayfish, knorr cube and salt, mix together, then add a little water and cook till oil floats on top of the sauce.
- Add the parboiled rice to the sauce and stir to combine, add a little water to cover the rice and reduce the heat.
- Cook rice on low heat till almost done (add more water if needed), check for salt and seasoning.
- 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 this up with this special food palmoil rice (native jollof rice) recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
