This recipe for coconut rice was recommended by my friend Donna. It is a Nigerian classic and the original recipe comes from Eleanor’s dish. In fact, it was the same blog that I used as inspiration for the jollof rice and jollof stew recipes. The rice has a rich coconut flavour mixed with spicy and sweet peppers.
I made two modifications. Firstly, as with the other Nigerian recipes, this one had crayfish as an ingredient, but I left that out. Secondly, I added only one habanero so as not to blow up my friends’ taste buds. Finally, a tip that you should definitely use parboiled rice or you will need to cook regular rice for a very long time!
2 tbsp coconut oil (or vegetable oil)
1 cup red onions, chopped
½ tsp blended red chili peppers
½ tsp curry powder
2 maggi cubes or 1 Tbsp Maggi liquid seasoning (or 2 Knorr cubes)
½ tsp oregano
½ tsp salt
⅛ cup crayfish blended
3 habanero peppers (chopped, to taste)
1 cup sweet peppers (chopped)
2 cups coconut milk
1 ½ cup (around 300g) long grain parboiled rice thoroughly washed
In a medium-sized pot, heat oil over medium heat and add chopped red onions. Fry until the onion redness starts to fade. Next, add the crayfish, peppers, curry, salt, oregano, maggi cubes, habanero peppers and sweet peppers. Cook and stir for about 5 mins.
Pour in the coconut milk and stir with the other ingredients. Finally, add the rice and cook for 45 mins over medium heat, stirring occasionally. Serve on its own or with curry or stew.
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