Iresi Eyin - local Jollof - Yoruba - Recipe - banga Rice

This is a recipe my grandmother used to make, the combination of Iru (Locust beans) and firewood smoke made this one of my favorite things to eat. For those of us without the luxury of making this with open pit firewood, we will settle for the richness of  locust beans and the savory palm oil . This rice is to the Yorubas what Banga rice is to the Urhobo people.  Iresi is the yoruba word for rice and Eyin depending on the intonation can refer to egg or palm-nut fruit, this is why the Yoruba version of banga soup is called Obe Eyin.

The best part of this dish is that it’s a one pot dish, no sauteing or steaming required. All you need do is combine all the ingredients in one pot and wait for the delicious magic to happen. If you do not have access to palm nut cream, you can use half portion of ordinary palm oil.

 

Iresi Eyin- Yoruba Style Local Jollof

Author: Ronke Edoho
Prep time:
Cook time:
Total time:
Serves: 5
This is a recipe my grandmother used to make, the combination of Iru (Locust beans) and firewood smoke made this one of my favorite things to eat.

Ingredients

  • 1 cup palm nut cream (I used Ghana Fresh)
  • 2 cups parboiled Rice (washed)
  • 2 heaped Tablespoons Iru (Locust Beans
  • Handful Ede (Dried Crayfish)
  • 2 Large Dried Catfish (Cleaned)
  • 1 teaspoon dried pepper powder
  • Handful Chopped Onion
  • Salt to Taste
  • 1 cube Maggi Crayfish (Optional)

Instructions

  1. Combine all the ingredients in a large pot with 3 cups of water, place on high heat. Cover and bring to a boil. Reduce heat to medium, simmer until rice is cooked (About 35 minutes)
  4. Serve with fried plantain and enjoy