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Beautiful iwuk edesi — one-pot rice with chicken — from Yewande Komolafe’s new cookbook www.eats.ng

Robby Uwak0

Preparing this rice and chicken one-pot meal from “My Everyday Lagos: Nigerian Cooking at Home and in the Diaspora” by Yewande Komolafe (Ten Speed Press, 2023) is an experience: the rich fragrances of these ingredients will slowly fill your kitchen as the rice softens. Iwuk edesi is a dish rooted in Efik and Ibibio cuisine, a gift from the southeastern region of the country. It is often found on buka menus and is sometimes called “native rice.” If you use another type of meat, the cooking times may differ, but the method essentially stays the same. This is a solid standalone meal, best enjoyed straight off the stove, but is equally satisfying the next day as leftovers.

INGREDIENTS

Yield:6 to 8 servings

FOR THE PEPPER PASTE

      • 1 to 2yellow or red Scotch bonnet chiles or red habanero chiles
      • 1tablespoon whole crayfish or dried shrimp, soaked in warm water for 10 minutes until plump, then drained, or ½ tablespoon ground crayfish
      • ¼teaspoon fresh or dried irú, soaked in warm water for 10 minutes and drained

FOR THE CHICKEN AND RICE

    • ¼cup neutral oil, such as canola or grapeseed
    • 3pounds bone-in, skin-on chicken parts
    • Fine salt to taste
    • 1tablespoon grated ginger
    • 2garlic cloves, smashed
    • ½cup red palm oil
    • 2cups long-grain white rice
    • 2¼ cups chicken stock
    • 4cups torn hearty greens, such as ugwu, mature spinach, collards or kale
    • ½small red onion, thinly sliced

PREPARATION

  1. Step 1

    Make the pepper paste: Working in batches if necessary, use a mortar and pestle to combine the Scotch bonnet chiles and crayfish. Pound to a coarse paste. Add the irú and pound further until incorporated to a smooth paste. Alternatively, do this step in a food processor and pulse to combine the ingredients until finely chopped. The pepper paste can be stored in an airtight container refrigerated for up to 1 week or frozen for up to 1 month.

  2. Step 2

    Prepare the chicken and rice: In a large pot or Dutch oven, heat the oil over medium until shimmering, 1 to 2 minutes. Pat the chicken pieces dry and season both sides generously with salt. Working in batches, if necessary, place the chicken pieces skin side down in the pot and sear until deep golden brown on both sides, about 12 minutes total. (The chicken will not be cooked through.) Move the seared pieces to a plate and set aside.

  3. Step 3

    Drain all but 2 tablespoons oil. Add the ginger and garlic, and stir until fragrant. Stir in the palm oil and pepper paste, and then the rice. Stir to coat every grain of rice in the seasoned oil. Add the stock. Scrape the bottom of the pot to loosen up any stuck bits, season with salt, and bring to a simmer.

  4. Step 4

    Transfer the chicken to the pot skin side up, along with any liquid from the plate. Reduce heat to low. Cover and cook until the liquid is absorbed, the rice is tender, and the chicken is cooked through, about 18 to 20 minutes. Stir in the greens and allow to wilt and soften, 2 minutes. Remove from the heat and let sit covered for another 10 minutes. Carefully fluff the rice with a fork. Divide the rice and chicken among plates, sprinkle on the red onion, and serve warm.

TIP

  • Irú, a fermented locust bean product frequently used in West African cooking, can be found as a ground powder or whole beans in the spice aisles of any African grocer. Possible alternatives are fish sauce or fermented black beans.

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