I have a made local jollof rice a few times and I do have one here. It is quite funny because this method for Iwuk Edesi was one of the ways I made my “Local jollof rice” and it is in fact the Efik way. I did not even know it was part of the Efik recipes until I spoke to Asandia and she said so.
Food is quite versatile just as much as people are different. I cannot get over the thinking of some people and how they cannot let others be who they are. The world is big enough for everybody and if for some reason one man’s meat is your poison, you may move ahead and spread yourself somewhere else.
With human beings these days, we seem to always want to find a way to discredit what others do or are doing. We listen, not because we actually want to learn a thing or two from our peers, but because we want to have something smart to make a come back with.
Iwuk Edesi, as another rice dish and as common as it is, it is native to the Efiks. Rice can be made different ways. The recipe for rice that I enjoy may not be the same recipe another person enjoys. It is the beauty of life. We must not all be the same, or have the same religion or do the same things. Just as our faces are different, so are our needs. Tolerance is the only thing we need.
Back to the food. I made this dish as a quick dinner idea and my ajebutters had seconds. They loved it. I think it was the simplicity. One said “mommy, I hope there is some more of this rice; because with the way the rice looks it will be delicious. And it was delicious and my ajebutters both had seconds 🙂 Native jollof is definitely a kid pleaser. For my plate I used Bulgur and Eureka!
Enjoy this print ready recipe
- 2 cups of medium to long grain rice or bulgur
- 1 small onion(chopped or sliced)
- 1 large dry fish(soaked and washed with hot water)
- 4tbsps of crayfish (shrimp paste would work, but use in little increments)
- 1-2 habanero pepper or ata-rodo(sliced or chopped)
- ½ of a cup of sliced Ugu ie. pumpkin leaves or basil or scent leaves(sliced). You could even use Kale as a substitute for Ugu
- 1tbsp of dry pepper
- 1½-2cooking spoons of palm oil
- 3 cups of hot water or meat stock
- ½-1 bouillon(optional if using meat stock)
- salt to taste
- wash rice until water runs clear; then drain
- In a medium pot, heat the palm oil(not to bleach, but to melt). Add the onions and sauté until almost translucent. Stir in crayfish for a few seconds(do not burn), add the rice and stir; making sure that the oil coats each grain of rice. Add the meat stock and habanero pepper. Taste for seasonings and bring to a boil. Reduce the heat and cover with a foil paper and a tight lid. Let the rice cook for about 10-15 minutes then check for doneness and seasoning. Add the Maggi or salt as needed. Stir in the dry fish, basil and dry pepper. If the rice is still a little hard, turn off the heat and cover the pot with the foil and lid and let it rest for about 10minutes before serving. You want the grains to be al dente. Garnish with some more basil and serve