Native Jollof Rice + Side of protein
Native Jollof, also known as Iwuk Edesi or Palm Oil Jollof, is a traditional Nigerian dish that offers a tantalizing explosion of flavors and colors. Unlike the better-known party Jollof rice, which is cooked with tomatoes and a variety of spices, Native Jollof boasts a unique taste derived from its key ingredient: palm oil. What sets Native Jollof apart is its deep red color, derived from the vibrant palm oil used in its preparation. This oil not only adds a distinctive hue but also imparts a rich, earthy taste that is synonymous with West African cuisine.
The finished dish is a feast for the senses, with each spoonful offering a harmonious balance of textures and flavors. The rice is tender and aromatic, while the meats and fish provide hearty bursts of umami goodness. Native Jollof is often served with traditional accompaniments such as fried plantains, coleslaw, or moi moi, and it is enjoyed at gatherings, celebrations, and everyday meals across Nigeria.
Native Jollof, also known as Iwuk Edesi or Palm Oil Jollof, is a traditional Nigerian dish that offers a tantalizing explosion of flavors and colors. Unlike the better-known party Jollof rice, which is cooked with tomatoes and a variety of spices, Native Jollof boasts a unique taste derived from its key ingredient: palm oil. What sets Native Jollof apart is its deep red color, derived from the vibrant palm oil used in its preparation. This oil not only adds a distinctive hue but also imparts a rich, earthy taste that is synonymous with West African cuisine.
The finished dish is a feast for the senses, with each spoonful offering a harmonious balance of textures and flavors. The rice is tender and aromatic, while the meats and fish provide hearty bursts of umami goodness. Native Jollof is often served with traditional accompaniments such as fried plantains, coleslaw, or moi moi, and it is enjoyed at gatherings, celebrations, and everyday meals across Nigeria.
Native Jollof, also known as Iwuk Edesi or Palm Oil Jollof, is a traditional Nigerian dish that offers a tantalizing explosion of flavors and colors. Unlike the better-known party Jollof rice, which is cooked with tomatoes and a variety of spices, Native Jollof boasts a unique taste derived from its key ingredient: palm oil. What sets Native Jollof apart is its deep red color, derived from the vibrant palm oil used in its preparation. This oil not only adds a distinctive hue but also imparts a rich, earthy taste that is synonymous with West African cuisine.
The finished dish is a feast for the senses, with each spoonful offering a harmonious balance of textures and flavors. The rice is tender and aromatic, while the meats and fish provide hearty bursts of umami goodness. Native Jollof is often served with traditional accompaniments such as fried plantains, coleslaw, or moi moi, and it is enjoyed at gatherings, celebrations, and everyday meals across Nigeria.
Ingredients
Long grain rice, palm oil, locust beans(iru)
Cow skin, dry fish, smoked prawns,
Food seasoning
Can be served with
Protein of choice - Chicken, Turkey, Beef or Goat meat.
Moi-Moi (ground bean dish)
Plantain
Salad