Native Jollof Rice or Iwuk Edesi is a delicious Nigerian delicacy. A very tasty rice dish that is most times ignored either because it needs a bit more ingredients to make than the traditional jollof rice or maybe the process sounds or looks daunting.
Author Chichi Uguru
2 ½cupsparboiled long grain rice
½cupRed Palm oil
2TbspFermented IruLocust beans.
1cupokporodried prawns- remove head and tails
½Tbspground Cameroon pepper
½Tbspcrushed pepper flakes
½large Red bell pepper
4cupsMeat stockor a combination of meat stock and water to make 4 cups
1 ½cupchopped spinach
I medium size smoked fish deboned and cleaned
Wash rice till water runs clear. Set aside in sieve to drain while you prepare the sauce.
Sauté chopped onions in palm oil, add tomato paste, and bouillon powder. Stir to combine.
Add the crayfish, smoked fish, Iru, Cameroon pepper, pepper flakes and chopped red bell pepper. Stir to combine.
Pour in the half of meat stock and bring to boil.
Preheat oven to 400 F
Spray your baking dish with cooking spray
Pour washed rice into the baking dish
Pour sauce over rice and stir
Pour the rest of the meat stock in and stir. Taste for seasoning and adjust accordingly.
Add the dried prawns and Cover baking dish tightly with foil.
Bake on lower rack of oven for 1 hour
Bring out baking dish, fluff the rice then stir the chopped spinach enjoy
Stove top method:
Wash rice till water runs clear. Set aside Prepare sauce like above but this time add the meat stock at once.
When sauce is ready, turn off heat. Taste for seasoning and adjust accordingly.
Pour in the washed rice, add the prawns. Stir to combine. Taste for seasoning and adjust accordingly.
Turn heat back on, cover pot tightly ( you can use foil) and let rice cook on medium heat for 30 mins by this time all the liquid should have been absorbed.
Check rice for doneness. Turn off heat, fluff rice then store in the chopped spinach. Enjoy.