Are you craving something hearty, flavorful, and comforting?

Let’s talk about Native Jollof Rice, also called Palm Oil Rice or Iwuk Edesi. If you have never tried it before, you are in for a treat.

This isn’t your usual party rice; rather, it’s a kind of dish that fills the kitchen with a warm, inviting smell and gets everyone asking, What’s cooking?

Originally from the southern parts of Nigeria, this rice is loved for how simple and satisfying it is.

Ready to see how it’s done? Let’s break it down step by step, and you might just find your new go-to rice dish.

What Makes Native Rice Unique?

The first thing that sets Native Rice apart is the oil. Instead of regular vegetable oil, this dish uses palm oil. That small change brings a bold color and a deep, earthy taste you won’t get from any other kind of rice dish.

It uses things like smoked fish, crayfish, and sometimes periwinkle. These give the rice a rich, smoky flavor that feels homemade and satisfying.

You will also find scent leaf in many versions. It adds a fresh, local aroma that blends perfectly with the other ingredients.

The flavor is earthy and packed with umami. Each bite brings out something different, just from simple, everyday ingredients cooked the right way. It’s this mix of ease, taste, and tradition that makes Native Rice stand out.

Step-by-Step Process to Make Jollof Rice 

Let’s check out the ingredients required for preparing the rice, and then break down the steps for this recipe with simple and clear instructions.

Essential Ingredients

The ingredients for this dish are simple, but each one plays a big role in bringing out the dish’s full flavor.

Here’s what you’ll need:

• 2 cups parboiled long-grain rice
• 1/2 cup palm oil
• 1 medium smoked fish (or dry fish/stockfish), cleaned and deboned
• 1/4 cup ground crayfish
• 1 cup cooked beef, goat meat, or pomo (optional)
• 1 small onion, sliced
• 2 scotch bonnet peppers (adjust to taste), blended or chopped
• 2 seasoning cubes
• Salt to taste
• A handful of scent leaf or ugwu (pumpkin leaf), sliced
• 1/2 cup cleaned periwinkle (optional)
• 2 cups meat stock or water

Step 1: Prepare Your Ingredients

Wash your rice thoroughly, then parboil it for about 10 minutes. Drain and set aside.

Rinse and gently remove bones from your smoked or dry fish. If you’re using pomo or meat, wash it well and boil with salt and seasoning until soft.

Blend your scotch bonnet peppers if you prefer a spicy base (you can also use chopped peppers).

Step 2: Build the Base Flavor

Heat palm oil in a pot over medium heat, then do not let it bleach or smoke. Add sliced onions and stir for a minute until they soften.

Toss in ground crayfish and your blended pepper mix. Stir and let it cook for about 3–4 minutes. Add your meat stock or water and let everything boil gently for another 2–3 minutes.

Step 3: Add Proteins and Seasoning

Add your cooked meat or pomo first, then gently lay in your smoked fish. Sprinkle in seasoning cubes and salt.

Add an extra spoonful of crayfish if you like it strong. Stir gently so the fish doesn’t break apart.

Step 4: Add Rice and Simmer

Pour the parboiled rice into the pot. Stir to combine everything well.

Then, lower the heat to medium-low and cover, letting it simmer.

Stir occasionally to keep it from burning at the bottom, but be gentle so the fish stays whole. Let the rice cook until all the liquid is absorbed and the grains are soft.

Step 5: Final Touches

Add your sliced scent leaf or ugwu into the rice. Stir lightly.

If using periwinkle, add it now. Cover the pot and let the rice steam for an additional 5 minutes, allowing the flavors to combine.

Mix It Up: Delicious Recipe Variations

How to Master the Perfect Native Rice?

Below are a few simple things to keep in mind while preparing the perfect native rice:

• Use Meat Stock: Replace water with rich broth from boiled meat or pomo for deeper flavor.
• Stir Gently: Too much stirring breaks rice grains and makes fish fall apart.
• Add Scent Leaf Last: Drop it in near the end to preserve that fresh, aromatic punch.
• Choose Fresh Palm Oil: Clean, quality oil gives the rice its signature color and rich taste.
• Handle with Care: Treat delicate ingredients, such as fish, gently to keep everything intact.

Wrapping It Up

Last but not least, Native Jollof Rice is a dish that brings people together with its deliciously rich flavors.

The great thing about Native Jollof Rice is its versatility. You can stick to the traditional ingredients or mix it up with different meats or vegetables.

Either way, it’s a meal that’s sure to satisfy everyone at the table.

If you have already tried it, we’d love to hear how you made it your own. Feel free to share your tips or any variations in the comments below.