There’s something truly special about Native Jollof Rice, also known as Iwuk Edesi in Efik cuisine. Unlike the classic party Jollof rice that is often smoky and tomato-rich, this native version carries a deep, earthy flavor thanks to the use of palm oil and an array of traditional ingredients. It’s a dish that brings warmth, comfort, and nostalgia—especially for those who grew up eating home-cooked meals infused with the taste of the village.

In many Nigerian homes, this meal is a staple, often cooked for family gatherings, Sunday lunch, or just as a way to enjoy the rich flavors of locally sourced ingredients. The combination of seafood, palm oil, and native spices makes this dish both unique and incredibly satisfying.

Whether you’re looking to explore Nigerian cuisine or relive fond childhood memories, this Native Jollof Rice is a must-try. It’s easy to prepare, packed with flavor, and perfect for a comforting, homey meal.

Why You’ll Love This Recipe

• Rich and flavorful – The combination of palm oil, smoked fish, and crayfish gives it a distinct taste that’s hard to resist.
• Easy to make – With simple steps and common ingredients, you can whip up this dish in no time.
• A taste of tradition – This dish connects you to the deep culinary heritage of Nigeria, especially the Efik and Ibibio people.
• Perfect for any occasion – Whether it’s a cozy dinner or a weekend feast, Native Jollof Rice always hits the spot.

Ingredients You’ll Need

• 3 cups of long-grain parboiled rice
• ½ cup palm oil
• 1 medium onion, chopped
• 2 tablespoons ground crayfish
• 1 teaspoon ground pepper (or to taste)
• 2 medium tomatoes, blended
• 1 medium red bell pepper, blended
• 2 cups beef or chicken broth
• 1 teaspoon salt (or to taste)
• 1 teaspoon seasoning powder or bouillon cube
• 1 cup dried or smoked fish, deboned and flaked
• ½ cup periwinkles (optional, for authentic flavor)
• 1 cup beef sausage, sliced
• 1 cup turkey ham, chopped
• 1 cup shrimp, cleaned and deveined
• 1 handful scent leaves (or substitute with basil)

How to Make Native Jollof Rice (Iwuk Edesi)

Step 1: Prep Your Ingredients

Before you start cooking, make sure all your ingredients are prepped and ready. Rinse your rice thoroughly to remove excess starch and set it aside. If you’re using smoked fish, debone and flake it into smaller pieces. Also, chop your onions, blend the tomatoes and bell pepper, and clean your shrimp.

Step 2: Heat Up the Palm Oil

In a large pot, heat the palm oil over medium heat. Let it warm up for about a minute, but don’t let it bleach—it should retain its deep red color.

Step 3: Sauté the Onions and Spices

Add the chopped onions to the heated oil and sauté until they become soft and fragrant. Stir in the ground crayfish and ground pepper, allowing the aroma to fill your kitchen. This step is crucial for developing deep flavors in the dish.

Step 4: Add the Tomato and Pepper Blend

Pour in the blended tomatoes and red bell pepper and cook for about 10-12 minutes, stirring occasionally. This helps remove excess moisture and concentrates the flavors. The mixture should thicken slightly and the oil should start to float on top.

Step 5: Add Protein and Broth

Once the sauce is ready, add the smoked fish, turkey ham, beef sausage, and shrimp. Stir everything together and let it simmer for 5 minutes so the proteins absorb the sauce.

Next, pour in the broth and stir well. Taste and adjust seasoning with salt and bouillon cube as needed.

Step 6: Cook the Rice

Add the rinsed rice to the pot and stir to combine it with the sauce. Cover the pot and reduce the heat to low-medium. Allow it to simmer gently for 20-25 minutes, stirring occasionally to prevent burning. If the rice absorbs the liquid too quickly, add a little more broth or water.

Step 7: Add Periwinkles and Scent Leaves

If using periwinkles, add them during the last 5 minutes of cooking. Stir in the scent leaves or basil, then cover and let the rice finish cooking.

Step 8: Let It Rest and Serve

Once the rice is tender and the flavors have melded beautifully, turn off the heat and let it rest for 5 minutes. This allows the flavors to settle. Fluff the rice gently with a fork and serve hot!

Helpful Tips for the Best Native Jollof Rice

• Use well-rinsed rice – This prevents it from becoming too sticky. Parboiled rice works best.
• Don’t bleach the palm oil – Unlike some other Nigerian dishes, this recipe requires the oil to retain its deep red color.
• Adjust the spice level – If you prefer a milder dish, reduce the pepper. If you love heat, feel free to add more!
• Use fresh or dried fish – Smoked or dried fish adds an authentic, deep flavor to the dish.
• Let it rest before serving – This helps the flavors deepen and the rice absorb any remaining liquid.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4-6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Nigerian
• Diet: Halal, Gluten-Free

Notes

• Use the Right Rice – Parboiled long-grain rice works best for this dish because it absorbs the flavors well without becoming mushy. Avoid using sticky or soft rice varieties.
• Palm Oil is Key – The signature color and taste of Native Jollof Rice come from palm oil. Try not to substitute it with vegetable oil if you want the authentic taste.
• Balance the Liquid – Too much liquid will make the rice soggy, while too little can lead to undercooked rice. If needed, add extra broth or water in small amounts while cooking.
• Customize the Proteins – Feel free to swap or add proteins based on preference. You can use more shrimp, leave out the beef sausage, or add more smoked fish for a richer taste.
• Spice Level is Adjustable – If you’re not a fan of too much heat, reduce the amount of ground pepper or use milder alternatives. For extra spice, add scotch bonnet peppers.
• Let It Rest – After cooking, allow the rice to rest for about 5 minutes before serving. This helps the flavors meld together perfectly.
• Reheat Properly – If reheating, add a little water or broth to restore moisture and prevent dryness. Warm on low heat and stir occasionally.

Frequently Asked Questions

Can I use vegetable oil instead of palm oil?

Palm oil gives this dish its signature flavor and color, but if you don’t have it, you can substitute with vegetable oil. However, you’ll miss out on that rich, earthy taste that makes Iwuk Edesi unique.

Can I make this dish vegan?

Yes! Simply omit the meat, fish, and shrimp, and use vegetable broth instead of meat broth. You can add mushrooms or extra vegetables for more depth of flavor.

How do I prevent the rice from burning?

Cook on low to medium heat and stir occasionally. If the rice starts sticking, add a bit more broth or water and reduce the heat further.

Can I use scent leaves instead of basil?

Yes, scent leaves (also known as efirin) are traditional for this dish. If you can’t find them, basil makes a great substitute.

Storage Instructions

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove with a splash of water to restore moisture.

Freezing: You can freeze Native Jollof Rice for up to 2 months. Let it thaw in the fridge overnight before reheating.

Related Recipes

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

• Creamy Smothered Chicken and Rice
• Spicy Baked Chicken and Rice: A Comforting One-Pan Meal
• Native Jollof Rice (Iwuk Edesi)

Final Thoughts

Native Jollof Rice is a soulful, deeply flavorful dish that’s both easy to make and full of cultural significance. Whether you’re reminiscing about home-cooked meals from childhood or trying something new, this dish is guaranteed to impress. So grab your pot, gather your ingredients, and enjoy a taste of tradition in every bite!

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