The traditional Jollof rice from Nigeria also known as Iwuk Edesi or Palm oil rice is soul food at its finest.
It has been an incredible lifesaver for the typical Nigerian as it is simple and fast to make.
While the origins of jollof rice can be traced to the Senegambian region that was ruled by the Wolof or Jolof Empire in the 14th century, spanning parts of today’s Senegal, The Gambia and Mauritania, where rice was grown, the local Jollof is based on how each region wants to prepare it and the ingredients added.
Here’s how to prepare this delicious meal.
Ingredients
- Rice
- Red Bell Pepper (Tatashe)
- Onion
- Palm Oil
- Scotch Bonnet
- Chicken/Beef Stock
- Locust Beans (Iru)
- Smoked Fish
- Ponmo, diced/sliced
- Smoked Prawns
- Ground Crayfish
- Scent leaves
- Seasoning cubes
- Salt
See the preparatory method below!
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