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Nigerian Native Jollof Rice. Palm oil jollof

Nigerian Native Jollof Rice

Abi Olayiwola
Delicious one pot rice dish with distinct taste and aroma from Southern Nigeria, cooked with palm oil and native condiments
4.63 from 8 votes
Prep Time 10 mins
Cook Time 30 mins
Course Brunch, Dinner, Lunch, Main Course
Cuisine African, Nigerian
Servings 4
Calories 480 kcal


  • 2 Onions
  • 1 Red bell pepper
  • 4 Tomatoes Big (beef tomatoes)
  • 1 Scotch bonnet
  • 3 tablespoons Red palm oil
  • 1 tablespoon Locust beans
  • ½ cup Smoked prawns
  • 2 cups Rice raw
  • Stock As required
  • 2 fillets Smoked mackerel deboned and flaked
  • Salt to taste
  • Spinach a handful


  • Soak the prawns in hot water for about an hour before cooking.
  • Wash the locust beans and keep aside.
  • Remove the stalk from the bell peppers and scotch bonnet, wash and place in a blender.
  • Peel one onion, cut into quarters and add into the blender.
  • Blend the peppers and onion.
  • Peel and chop the remaining onion. Keep to one side.
  • Pour the palm oil in a pan and place under medium heat until hot.
  • Add the chopped onion into the pan and fry for around 2-3 mins.
  • Pour the pepper, tomato and onion blend into the pan.
  • Add the locust beans.
  • Drain the prawns and add into the pan. Allow to cook for about 10 minutes, stirring regularly to prevent sticking.
  • Wash the rice, drain and pour into the pan. Add the stock with some water. You can use stock cubes instead of stock.
  • Add some salt and the mackerel. Stir thoroughly.
  • Cover the pan and allow the rice to cook.
  • Check the rice after a few minutes, and if more liquid is needed, add a small quantity of stock or water at a time.
  • Cover the pot and reduce the heat until all the liquid is absorbed, and the rice is cooked.
  • Stir in the spinach and serve.


Calories: 480kcal
Keyword Iwuk edesi, Native jollof, Nigerian food, Paml oil jollof
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