Buying local rice made me decide to prepare native jollof rice (or palm oil rice). While the amount of palm oil required takes it from healthy to healthish, it still worth making.
What is native jollof rice? The difference between Nigerian native jollof rice (also called iwuk edesi) and the conventional jollof rice is the local/village inspired flavour. Rather than tomatoes, thyme, etc, this recipe will come alive with palm oil, ugu, smoked panla and more.
- Local rice, 3 cups
- Palm oil, 200 ml
- 1 smoked catfish
- 6 smoked panla (hake)
- Ugu (fluted pumpkin leaves)
- Ope (fermented locust beans)
- Yellow or red scotch bonnet peppers
You don’t have to use any of the particular local fish mentioned above you can use others when making native jollof rice, for example – stockfish.
•Wash the rice and drain. Also wash the ponmo, panla and catfish.
•Blend or pound the peppers, onions and crayfish. Melt the ope and add to the puree.
•Heat the palm oil, then add the puree and stir fry for 5 minutes.
•Add water, salt to taste and boil for 5 minutes before adding the rice. Depending on your ponmo, if it is hard you can put it as you are adding the rice or parboil it. The rice will cook for 30 minutes to 40 minutes. You can add foil to the pot covering so it cooks faster.
•If your ponmo is soft, add 15 minutes after boiling the rice, then the fishes 5 minutes later.
•When the rice is soft, add the ugu (fluted pumpkin leaves) stir and steam for another 2 minutes.