Palm Oil Rice (Iwuk Edesi)

Ingredients

• 2 cups of rice
• 1 cup Pepper mix
• 1 small onion (chopped)
• 3 tbsp ground crayfish
• Few pieces of dried herring (palamu optional)
• 1 tsp Salt (use according to preference)
• 1 tbsp beef bouillon (optional)
• Scent leaves substitute with basil1-2 handfuls of any greens of choice (I used spinach)
• 2 tbsp locust beans (optional)
• 1/2 cup palm oil

Instructions

1. 1

   Wash rice clean and set aside, if you want to parboil the rice, you can do so.

2. 2

   Wash and soak your dried fish then set aside and you don’t need to soak the smoked fish

3. 3

   Place a pan on medium heat, add palm oil and heat for about 5 minutes but don’t bleach

4. 4

   Add chopped onions and fry till translucent, add the pepper mix and crayfish, seasoning and salt and cook till oil floats on top of the sauce.

5. 5

   Add rice to the sauce and stir to combine, add water to cover the rice by 1 inch and reduce the heat. Do keep an eye on the rice, add water if required. After about 7 minutes, add the dried fish to the rice. Continue to cook rice on low heat till 95% done, (Add water to rice a little at a time as at when needed) Check for salt and seasoning and adjust accordingly, add the smoked fish and stir carefully to combine.

6. 6

   Cook for another 5 minutes then add basil (Scent leaves) and your greens of choice to rice. Continue cooking till rice is soft but not soggy.

7. 7

   Take it off the heat and set aside to cool. Serve immediately