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Iwuk Edesi

Also known as Iwuk Edesi (Ofada Rice Efik Style)

Iwuk Edesi is the Efik name for a rice dish cooked in palm nut extract with Efik spices — the Cross River State interpretation of palm-based rice similar to Banga Rice. The Efik version is distinguished by the use of atama leaves, ehuru and the characteristic Calabar spice blend, giving the rice a flavour that is clearly related to but distinct from the Delta Banga Rice.

Iwuk Edesi, Nigerian cooking

Ingredients

  • 3 big cups of parboiled long-grain rice, washed
  • Thick palm nut cream OR 1 large tin palm nut extract
  • Half a medium chicken or goat, cooked
  • 1 big handful of stockfish, soaked
  • 1 big handful of smoked catfish, soaked and deboned
  • 1 big handful of periwinkles, cleaned
  • 3 big handfuls of ground crayfish
  • 3 Atarodo (hot chilli peppers), blended
  • 2 big handfuls of dried atama leaves, crumbled
  • 1 piece of oburunbebe stick
  • 1 teaspoon of ground ehuru
  • 1 big onion, chopped
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Infusing the Spices. Thin palm cream with water to make sufficient cooking liquid for the rice. Pour into a pot. Add oburunbebe stick, crumbled atama leaves and ehuru. Simmer 10 minutes to infuse.

  2. 02

    Building the Soup-Rice Base. Add blended Atarodo, cooked meat, stockfish, smoked catfish, periwinkles, ground crayfish, seasoning cubes, onion and salt to the infused palm cream. Stir well. Bring to a boil.

  3. 03

    Cooking the Rice. Add the washed rice. Stir once. Seal with foil and lid. Cook on medium heat for 25 minutes until rice is fully cooked and liquid absorbed. Remove oburunbebe stick before serving.

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