Nigerian Native Jollof Rice
Nigeria
Cuisinier en devenir
Cookies sur African Food Network
Nous utilisons des cookies essentiels au fonctionnement du site. Nous aimerions aussi déposer des cookies de mesure d’audience et des cookies publicitaires, uniquement avec votre accord. Vous pouvez choisir séparément pour chacun. Lire notre politique relative aux cookies
Native jollof is a distinct dish from the jollof most people know, and the difference is palm oil. Where party jollof is built on a reduced tomato and pepper base and comes out orange-red, native jollof is built on palm oil with locust beans, dried fish, crayfish and cow skin, and comes out darker, heavier and far more savoury. It belongs to southeastern Nigeria and has its own names there. Among the Efik it is iwuk edesi, sometimes simply called palm oil rice. Igbo households make closely related versions. It is not a variation on party jollof so much as a separate tradition that happens to share the word. The ingredients that define it are the ones that define southeastern cooking generally: iru or locust beans for their fermented depth, ground crayfish, dried and smoked fish, and ponmo, the cow skin cooked until soft. Scent leaf, the Nigerian basil, goes in at the very end. There is no tomato at all in this version, which is what separates it most sharply from what people expect when they hear jollof, and it is served with grilled local chicken rather than the fried chicken that accompanies the party version.
Native jollof rice belongs to southeastern Nigeria, where it is known among the Efik as iwuk edesi or palm oil rice. It is distinguished from party jollof by its palm oil base and the absence of tomato.
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient.
Heat the palm oil, add the onions and the pepper mix, and let it cook for 5 minutes.
Add the locust beans and sauté for another 3 minutes.
Add the crayfish, dry prawns, dry fish, cow skin, seasoning and smoked fish.
Pour in already boiling water, adding more if needed and bringing it back to the boil.
Wash the rice thoroughly and add it to the pot. Stir, cover and cook for 30 minutes.
By this point the water should have gone down. Stir and correct the seasoning.
Add the sliced scent leaf.
Let it steam on low heat until completely dry and cooked through.
Serve with grilled local chicken.
Notes personnelles de Chopsity.2 avis
Herh, the aroma when the iru hits the warm palm oil and onions paa! In Tamale we call it dawadawa oo, but this Nigerian native jollof style is very rich. I used plenty smoked catfish and made sure the ponmo was boiled extra soft before adding to the pepper mix. Cooked it for my family on Sunday and the crayfish flavor was just right.
Chale finding decent dry fish here in the Bronx is not easy at all oo, had to run to the African market on Fordham to get smoked catfish and dry prawns. couldn't find soft ponmo so I had to boil the hard dried ones for almost two hours first. Still came out so good, that ground crayfish and palm oil combination brought me right back home.