Holidays like Easter calls for special dishes and that is why I am making Coconut Jollof Rice. I remeber groing up and it was always rice and stew or coconut rice. Coconut Jollof rice is actually a recent recipe creation in Nigeria. I am thinking of making a compilation of dishes that have surfaced on our culinary list in the last few years.
I should confess that this is my first time of trying this twist to jollof rice. The result is an explosion of tastes and flavours. This is because we are using coconut milk, tomatoes, tatashe and onion. However I decided to minimise the use of other herbs so the flavour of the coconut remains. You may wish to use canned coconut milk and add some water to dilute but I prefer using the real coconut. I grate the nut , add water and seive out the jmilk. The option is to blend the coconut in a blender. I particularly enjoyed this dish warm not hot. When eaten warm you appreciate the cocont flavour better.
So here is one more rice dish for you to choose from.
Recipe for Coconut Jollof Rice
3 cups rice
5table spoons Tomato/ Pepper mix
3 tablespoons Tomato Purée
1 medium size onion
10 tablespoons Coconut oil or vegetable oil oil
2 cloves Garlic
5 cups Coconut milk
1 cup Chicken stock or water
Seasoning to taste
1/2 cup Green Peas
Salt to taste
1, Chop and fry the onion for 2 minutes
2, Add the tomato purée and seasoning, ginger , garlic and salt. Fry till the oil turns red and the sourness of the tomato disappears
3, Add the tomato/ pepper mix and continue to fry for another 5 minutes
4, Add the rice and fry for about 10 minutes stirring to prevent the rice burning . Frying helps the red color to be absorbed by the rice
5, Add the coconut milk,taste to correct seasoning, lower the heat and cook the rice till soft. You can start with 5 cups of coconut milk in addition chicken stock. Check softness of rice as cooking progresses and add more coconut milk as needed. Finish off with some green peas.
6, Serve warm with grilled or sitr fry chicken or any other protein of choice.