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Native jollof rice (Palmoil rice) – Iwuk Edesi

• 3 Cups Rice
• 3 Cooking spoon Palm oil
• 2 Medium Sized smoked fish – Optional
•  1 cup Crayfish, ground
• A handful Dried prawns – Optional
• 1 medium sized Onion, chopped
• 1 cup Freshly ground pepper Puree(3 Scotch bonnet, 6 Chili, 2 Tatashey) (Or as desired)
• 1 small Ogiri Okpei/ Dawadawa or 1/2 cup Iru
• 2 Seasoning cubes
• Salt to taste
• A handful Scent leaves/ Curry leaves, Chopped -Optional
Step 1: Wash the rice and parboil with clean water. Rinse and drain the excess water in a sieve – Set aside..


Step 2: For this meal, i used both Dry prawns, powdered crayfish and Smoked fish. To prepare the dry prawns, remove the sharp heads by breaking off gently. Rinse and Set aside. To prepare the smoked fish, gently open up the fish, remove the bones and gut, rinse and set aside.

Step 3: On medium heat, heat up the palm oil for about 4 minutes. Gently add the chopped onions and leave to fry for about 2 minutes. Add the pepper puree into the oil and stir-fry for about 5 mins.

Step 4: Add the Iru (That’s what i used for this meal)/ okpei or dawadawa (Dissolve in a little water before adding), add the dry prawns, powdered crayfish and washed smoked fish. Top up with water (remember the rice has been parboiled already so just add the quantity of water that’d slightly cover the rice), add the salt to taste, crushed seasoning and leave to cook for 7mins.

Step 5: Gently Add the drained parboiled rice and Chopped leafy vegetable (if using any), stir with a wooden spoon to mix well and leave to cook covered till the liquid in the pot gets absorbed by the rice.

Turn off the burner and serve hot.

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