Hello everyone, how has today been? I hope you are all doing great. So this recipe is one that I have made before, but then I decided to upgrade it and give it a more appetising taste. One thing I try to do is make sure I reinvent any recipe, it keeps it interesting and makes people want more.
Let me tell you a short story. The first time I had palm oil rice (native Jollof rice) was years and years ago. It was at my childhood friends house. Their au pair cooked this delicious meal. I for one normally make sure that I eat dinner at home, but on that day I had to break the rule.
The aroma that was wafting from the pot was mind blowing. I told her to give me some and by the time I finished the first plate, I asked for more. *covers face *
Aunty Eno sure did know how to cook! This is also called Iwuk Edesi I found out as the Efik name.
Delicious I tell you. But then I decided to step it up a notch by adding cubes assorted meats. Oh goodness! Every spoonful was a delight. You wouldn’t want to miss out on this.
Ok, let me share this wonderful experience with you all.
Let’s begin shall we 🙂
- 4 cups of rice (I used flour measuring cups)
- 2 soup spoon of Palm oil
- 1 large Tatashe
- 2 pieces of Atarodo
- Handful of Stock fish
- Handful of Smoked fish
- Handful of Smoked Crayfish
- 1 Tbs Ground crayfish
- 1 tbs Ground dry fish
- Cubed grilled assorted meats
- 1 Tbs of fresh or dried Iru (optional, but adds a distinct twist)
- 2 large Onions
- 2 cups of stock (beef or chicken)
- Knorr cube
- Half a cup of chopped Ugwu leaves (optional)
- 1 medium sized pot
- Wooden spoon
- 1 bowl
Prep time : 10 minutes
Cooking time : 1 hour
Total time : 1 hour : 10 minutes
Wash the rice thoroughly to get rid of excess starch. Rub the rice against your palm as you wash.
Blend the peppers and onions.
Cook until the water dries up.
In a medium sized pot, heat up the palm oil. Let it semi bleach. (Do not bleach it too much)
Next add the onions, fry until transparent. (4 minutes)
Next add the boiled pepper (just 1 soup spoonful) reduce the heat and fry on a low heat for 5 minutes .
It should look like his after 5 minutes
Next add the crayfish, stock fish, smoked fish and smoked crayfish and knorr cubes. Fry on low heat for 15 minutes.
Stirring continously. The reason for the low heat is to allow the fish and stew to cook until flavour is evident. See picture
Now add the cubes grilled meats, Iru, crayfish and dryfish powder. Mix well and let it simmer on low heat for 4 minutes
It should look alike this after 4 minutes
Next pour in the washed rice.
Now add 1 1/2 cup of beef stock
Stir with the wooden spoon and then cover with foil paper.
This will allow the steam to be evenly distributed. Reduce the heat and then Cook for 25 minutes uninterrupted.
Cover the pot with foil paper to retain the heat and steam. Makes your cooking even better.
After 25 minutes, remove the foil paper. By now the rice will have absorbed the liquid
Carefully use the wooden spoon to lift up a few spoonful.
Add the last 1/2 a cup of water and stock cube as required.
Cook for the final 20 minutes. The Aroma in your kitchen will make you want to dip your spoon in and start eating straight away, but be careful of burning your tongue.
Turn of the heat and let it rest…lol. yes rest. Patience is needed here. Once the steam settles it makes it more easier to taste the ingredients in the food amd it also allows easy chewing and swallowing. (Lol. I dont want you to burn off your tongue)
Yayyyyyy. We are done. Well done to you.
Plate up and enjoy 😉
That’s it from me today
I’ll see you all in my next post
Love Duchess O