3cups of regular long grain rice(wash until clear and set to drain)
1 large coconut (I used two small ones)
3-4tbsps of coconut oil(vegetable oil works)
1 large yellow bell pepper
1large red bell pepper
1 finger chili or cayenne pepper
1 large habanero pepper ie ata-rodo(use more if you prefer)
one large onion(halved)
bouillon
Salt to taste
1tsp curry
1tsp thyme
1tsp of nut meg
1tsp grinded dry pepper or chili flakes
3tbsps of dry grinded crayfish powder(optional if you have sea food or shell fish allergy or just don't have any)
1tbsp dry grinded pepper or red pepper flakes
1 pound of chopped beef
1 cup meat stock
2 cups coconut milk(freshly squeezed)
a hand full of basil or scent leaves...optional
Instructions
Preperation:
roughly blend half of the onion with the peppers and pour through a wire mesh sieve to remove excess water
season the raw chopped beef with salt and set aside
break the coconut, pour out the juice and gently remove the meat from the shell. chop the meat into a food processor, add some water and blend; then pour it through a wire mesh sieve and squeeze out the milk. you may add more water to the chaff and squeeze out one more time and set the milk aside
Bring the pot to a boil, reduce the heat and cover with an aluminum foil wrapper and a tight lid. After about 15minutes and the rice is still a little hard, add just a little of any remaining coconut milk(you do not want your rice too soft though), cover and keep cooking until the rice is al dente(ie firm to the bite). Check for seasonings. Garnish with the basil(optional), grate in the nut meg; stir in the chili flakes and serve
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2015/04/nigerian-coconut-rice/