Food is more than sustenance; it is a powerful symbol of culture and identity. Among the Igbo people of southeastern Nigeria, one dish stands out for its simplicity, rich flavor, and cultural heritage; Igbo Native Rice, also known as Iwuk Edesi.
In this post, we at Naijafoody will guide you through everything you need to know to make this delicious one-pot dish, even if you are new to Nigerian cuisine.
What is Igbo Native Rice?
Igbo Native Rice is a traditional Nigerian dish made with palm oil, smoked fish, crayfish, local spices, and vegetables.
Unlike the popular Jollof rice made with vegetable oil and tomato paste, this dish features deep, earthy flavors and a distinct reddish hue from palm oil.
It is a comfort food in many Igbo households and can be easily adapted to include your favorite proteins or available greens. The best part? It is straightforward to make, especially when you have the right ingredients.
Read also on Top 10 Igbo Nigerian Dishes You Need to Try
Ingredients for Igbo Native Rice
Here is a list of ingredients you will need to serve 4–6 people:
- 3 cups long-grain parboiled rice (washed and drained)
- ¾ cup palm oil
- 1 onion (half blended, half chopped)
- 5 medium red bell peppers (tatashe)
- 2–3 scotch bonnet peppers
- 1 cup chopped ponmo (cow skin)
- 1½ cups smoked fish (washed and deboned)
- ¾ cup dried smoked prawns or crayfish
- 2 tablespoons ground crayfish
- 2–3 tablespoons fermented locust beans (iru) — optional
- 2 seasoning cubes
- Salt to taste
- 4–5 cups beef stock or water
- A handful of chopped ugu (pumpkin leaves) or scent leaves
Step-by-Step Instructions
Step 1: Prep Your Ingredients
- Wash and drain the rice.
- Blend the red bell peppers, scotch bonnets, and half the onion into a smooth paste.
- Debone your smoked fish, chop your ponmo, and clean your smoked prawns.
- Chop your vegetables (ugu or scent leaves).
Step 2: Heat the Palm Oil
- Pour the palm oil into a large pot.
- Heat it until hot but not smoking.
- Add the chopped onions and sauté until soft.
Step 3: Add Pepper Mix and Iru
- Pour in the blended pepper and onion mixture.
- Cook on medium heat for 10–15 minutes, stirring occasionally, until the oil begins to separate.
- Add the fermented locust beans (if using) and cook for 2 more minutes.
Step 4: Build Flavor
- Add the smoked fish, smoked prawns, ponmo, and ground crayfish.
- Stir in the seasoning cubes and salt.
- Let the mixture simmer for another 5–7 minutes.
Step 5: Add Rice and Stock
- Pour in your washed rice and mix thoroughly with the sauce.
- Add beef stock or water to just cover the rice.
- Stir, cover, and cook on medium-low heat until the rice is soft and the liquid is absorbed (20–30 minutes). You may need to add more water as it cooks.
Step 6: Add Greens
- When the rice is fully cooked and soft, stir in your chopped ugu or scent leaves.
- Let it steam together for 2–3 minutes, then turn off the heat.
Step 7: Serve and Enjoy
- Serve hot with fried plantains, moi moi, or a simple side salad.
- For extra richness, add a boiled egg or some grilled meat on the side.
Tips for Perfect Igbo Native Rice
- Use good-quality palm oil, it makes all the difference.
- Don’t skip crayfish or smoked fish. These give the dish its signature depth of flavor.
- If you don’t have ugu or scent leaves, use spinach or kale.
- Let the rice cook slowly for the flavors to properly develop.
Why You will Love This Dish
- Authentic Taste: You get a real taste of southeastern Nigeria in one pot.
- One-Pot Convenience: Everything goes into one pot, less cleanup!
- Nutritious: Packed with protein, healthy fats, and fiber.
- Adaptable: Use what you have like chicken, beef, or even tofu if you prefer.
Frequently Asked Questions
Can I make Igbo Native Rice without palm oil?
Palm oil gives this dish its unique flavor and color, but in a pinch, you can substitute with vegetable oil and a little turmeric for color. However, it won’t taste quite the same.
How do I store leftovers?
Let the rice cool completely and store in an airtight container. It can last 3–4 days in the fridge and up to a month in the freezer.
Is this dish spicy?
It depends on the amount of scotch bonnet you use. Feel free to adjust to your taste.