Iwuk Edesi. Native Jollof Rice. The Need to Love and Let Live
Prep time: 
Cook time: 
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Serves: 6
  • 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
  1. wash rice until water runs clear; then drain
  2. 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
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2015/06/iwuk-edesi/