Coconut Jollof Rice
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Prep time: 
Cook time: 
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Serves: 6
 
Ingredients
  • 2 cups of regular long grain rice
  • 1 red bell pepper
  • 2 habanero peppers or ata-rodo
  • 1 large onion
  • 1-2 plum tomatoes
  • 1 garlic clove (grated)
  • ½-1 inch of ginger (grated)
  • 2tbsps of tomato paste
  • 2 onga cubes
  • ¼ tsp of curry powder
  • 1 tsp of black pepper
  • 1 tsp of white pepper
  • 1tsp of thyme
  • 1-2bay leaf
  • 6cloves(optional)
  • ¼ tsp of nutmeg
  • 2 cups of coconut milk
  • a knob or an inch of butter
  • 3-4tbsps of coconut oil. Another cooking oil can work
  • hot water or meat stock
  • salt to taste
For garnishing
  • 1tbsp desiccated coconut(optional)
  • 1 diced plum tomatoes or 6 cherry or grape tomatoes for garnishing
  • about a handful of onion for garnishing
Instructions
prep
  1. wash rice with warm water until the water runs clear; then drain
  2. chop peppers, tomatoes and half of the onion; then blend along with the cloves and boil until the water is dry(the cloves are optional)
  3. slice remaining onion
method
  1. heat up a pot with butter and coconut oil, sauté onions and the bay leaf until the onion is translucent. Pour in the thyme, black pepper 1 Onga cube, white pepper and curry. Sauté for another 2 minutes. Add the tomato paste and fry until grainy; then add your boiled tomato mix and garlic and keep frying. Once the tomato paste and pepper mix is properly fried, it will look a little dark and the oil will float to the top. Remove the pot from the heat; then pour in the rice and mix with the fried tomatoes until each grain is coated with the mix. Pour in coconut milk just until a little above the rice. If the coconut milk is not enough, top off with some meat stock or water and check for seasonings(do not stir). If any more seasoning is needed you may add salt to taste and the other Onga cube. Return the pot to the heat and bring the rice to a boil, cover with foil a wrapper and the lid of the pot; then reduce the heat. Cook rice until al dente. After about 10-15minutes check the rice for doneness. Add the grape tomatoes, desiccated coconut, chopped onions, nut meg and ginger. If the rice is still a little hard, remove the pot from heat or simply just reduce the heat and cover with the foil wrap and the tight lid for another 10minutes to cook in its own steam. Once done, stir and serve. If you like a slightly soft rice , you may add about ¼ cup of warm water, along with the garnishes. Cover the pot once more. After cooking for about a few minutes turn the heat off and let the rice sit covered for another 10minutes; then fluff and serve.
Recipe by Nigerian Lazy Chef at http://www.nigerianlazychef.com/2015/05/coconut-jollof-rice/