Native rice

By: Halimat Sunmonu

Native Jollof Rice or palm oil rice is a hearty rice meal made in the jollof style. The Efik people of south-eastern Nigeria call it Iwuk Idesi. Iwuk Edesi is quite simple to make and incredibly tasty. Unlike Jollof Rice, which is made with vegetable oil, it has a traditional and distinctive flavour since palm oil is used.

You can make native rice with or without veggies. Pumpkin leaves (Úgú), basil leaves (Efinrin) and spinach (ẹ̀fọ́ tẹ̀tẹ̀) are all great options when it comes to vegetables. Although smoked fish is typically used, you can add as much protein as you like. Here are the ingredients needed:

• Rice

• Red Bell Pepper (Tàtàṣé)

• Medium Onion

• Scotch Bonnet (Ata Rodo)

• Palm Oil

• Chicken/Beef Stock

• Locust Beans (Irú)

• Diced/sliced ponmo (Optional)

• Crayfish powder 

• Pumpkin or Basil leaves (Optional)

• Seasoning cubes 

• Salt to Taste

Preparation:

• Parboil the rice and set aside.

• Blend the pepper and onion with little water and set aside.

• Get a fairly big pot, and pour the palm oil into it. Place on medium heat. When the oil is hot, add sliced onion, and fry till translucent. This should take around 6-8 minutes.

• Add the locust beans, sauté till fragrant, then add the crayfish, stir and fry for 2-3 minutes.

• Add blended pepper, the seasoning cubes and salt to taste, stir and fry for 5-6 minutes. Stir occasionally. Remember not to add too much salt if you will be using stock, as it contains a considerable amount of salt.

• Add the stock. Add more water if the stock will not be enough to cook the rice till it is done. Stir and let it boil for 4 minutes to thoroughly combine, then add the ponmo.

• Add the parboiled rice.

• Stir and mix thoroughly. Then, add the shredded smoked fish and stir again. Cover tightly and cook till the rice is very tender.

• If you are using vegetables, add tough vegetables like Ugu 2 minutes before the doneness; then switch the heat off and continue to simmer with the residual heat for a further 2-3 minutes. If you are using soft vegetables like spinach, add after doneness and simmer with the residual heat for 3 minutes.

• Serve immediately…