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Iwuk edesi (palm oil rice)
Iwuk edesi: Calabar's one-pot native rice with palm oil, smoked fish, crayfish and greens
In Calabar and across Efik and Ibibio country, iwuk edesi is weekday cooking: rice simmered in one pot with red palm oil, onions, scotch bonnet, ground crayfish and flaked smoked fish, then finished with a handful of scent leaves or ugu so it smells peppery and green. Elsewhere in Nigeria people call it native or palm oil rice, and it turns up at village gatherings by the potful. The rice is orange-gold, a little oily and deeply savoury. Crayfish is shellfish, so take care with allergies. The common mistake is burning the palm oil until it smokes and turns pale; warm it only until it shimmers and it keeps its colour and nutty taste. Chef's tip: pick through the smoked fish carefully for bones and soak it in hot salted water for 10 minutes; it softens and loses its grit.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 5
Ingredients
- 16 oz long-grain parboiled ricewashed
- ¼ cup red palm oil
- 1 onionchopped
- 2 scotch bonnetsfinely chopped
- 3 tbsp ground crayfishdried shellfish
- 7 oz smoked fish (catfish or mackerel)soaked, deboned and flaked
- 2 stock cubesgluten-free if needed
- ½ tsp saltto taste
- 3 ½ oz ugu (fluted pumpkin) leaves or spinachshredded
- ⅓ oz scent leaf (efirin) or basil (optional)shredded
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Method
0/7 doneStep 1: Soak 7 oz smoked fish (catfish or mackerel) in hot salted water for 10 minutes, then drain, pull away the skin and every bone and break into chunks.
10 minStep 2: Warm ¼ cup red palm oil in a heavy pot over a medium-low heat for about 2 minutes, just until it is runny and shimmering. Don't let it smoke.
3 minStep 3: Add 1 onion and 2 scotch bonnets and fry for 4–5 minutes until soft.
5 minStep 4: Stir in 3 tbsp ground crayfish and the fish and fry for 2 minutes.
3 minStep 5: Add 750 ml water, crumble in 2 stock cubes, add ½ tsp salt and bring to the boil. Taste and adjust; the liquid should be bold.
5 minStep 6: Stir in 16 oz long-grain parboiled rice, cover tightly and cook on a low heat for 20–25 minutes, stirring once halfway, until the rice is tender and has absorbed the liquid. Add a splash of hot water if it dries before the grains are soft.
25 minStep 7: Scatter 3 ½ oz ugu (fluted pumpkin) leaves or spinach and ⅓ oz scent leaf (efirin) or basil over the top, cover and leave on the lowest heat for 3 minutes until wilted, then fold through and serve.
3 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 22 g
- Carbs
- 68 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does iwuk edesi (palm oil rice) take?
- About 60 minutes in total: 20 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of long-grain parboiled rice?
- Any long-grain rice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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