If there was ever any Efik dish I enjoy cooking, it’s this simple coconut rice. On days I want something quick and easy and one pot, this recipe comes in very handy. One pot dishes for me are quite exciting as it makes use of less dishes and pots! This means it’s less dishes to wash(I don’t like doing dishes).
I have shared before that my son has some food allergies and sometimes I run out of ideas for his lunch pack for school. One Tuesday morning, I made him a veggie cheese sandwich and I just felt so awful at the fact that it wasn’t “real food,” so I decided to think up something simple and easy to add to his food table and this recipe came to mind.
There’s no way you could mess this recipe up. It’s simple, easy and straight to the point with directions.
One other thing that pleases my palettes when it comes to this recipe is the smokiness and creaminess of the rice after cooking. It reminds me of Warri coconut rice; which when made comes out smoky, creamy and mmm delicious.
I love Efik recipes because of the different variations they have. There are some recipes that’s are not so straight to the point, some that require a ton of ingredients and the ones like this.
For my readers who do not use smoked fish, smoked goat or crayfish powder, some smoked ham, smoked turkey, smoked salmon or even smoked pork can be used as a substitute.
You could also use less coconut milk if you don’t want a creamy out come…I prefer it creamy, it tastes much richer and feels like warm blankets in the cold wind…
Apart from all the serenren, just enjoy 🙂
- 2½ cups rice(washed and drained)
- Cooked and smoked goat meat
- 800mls-1200-1300mls of coconut milk(you may use the canned one or the fresh one from a coconut)
- 1 large crushed Ose Nsukka or habanero pepper
- 1 small onion(sliced)
- 1 tsp chili powder
- 2 tbsps crayfish powder
- Pour the coconut milk into a cooking pot, add half of the smoked fish and all the cooked and smoked goat meat, some salt and bouillon(if using)the dry pepper and 1tbsp of cray fish. Bring to a roaring boil; then add the rice, lower the heat, place a grocery bag or foil wrapper over the rice. Cover the pot using a tight lid and let the rice steam for about 15minutes. Check for doneness; then stir in the remaining dry fish, crushed pepper and crayfish. Let the rice steam for another 3-5 minutes on low heat(add more coconut milk at this point if needed); then set aside and serve with fried plantains or any other side.