Nigerian Coconut Jambalaya
Prep time: 
Cook time: 
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Serves: 6
  • 2cups of rice(wash until clear and drain)
  • 3 garlic cloves(grated)
  • ½ an inch of ginger(grated)
  • 4 plum tomatoes(chopped)
  • 2bell peppers(any color and chopped)
  • 1 celery stalk(cleaned and chopped)(optional)
  • 1 habanero pepper(ata-rodo)(crushed)
  • 1 medium onion(sliced)
  • 1 spring onion(chopped)
  • 2 bay leaves
  • 1tsp thyme
  • 2 large smoked sausages(chopped)(regular sausages work too)
  • 1lb shrimp(deveined with tail on)
  • 1lb mussels(optional)
  • 1 chicken breast(chopped into little pieces and seasoned with salt)
  • 1 knob of butter
  • 3 tbsps. coconut oil(any oil works)
  • 400mls coconut milk
  • 1½ cups meat stock or water
  • A small handful of sliced uziza leaves(the Nigerian bit)
  • bouillon
  • salt to taste
  1. in a heavy bottomed pot, heat the coconut oil and butter. Sauté the chicken and sausages until brown. Add the onion and sauté until almost translucent; then add the garlic, bay leaves, thyme and ginger and sauté until fragrant. Add the celery, tomatoes,and bell peppers and cook until the tomatoes have reduced; then pour in the rice and stir until each grain is coated with the oil.
  2. Pour in the coconut milk and meat stock and stir(add more meat stock if you want the rice a little mushy and add less if you want it a little dry) check for seasonings and add the bouillon/creole seasoning or salt to taste. Bring to a boil and reduce the heat. Cover the pot tightly. and let the rice cook until soft; then stir in the crushed pepper, uziza leaves, mussels and shrimp and set aside
Recipe by Nigerian Lazy Chef at