Coconut Jollof Rice Recipe…… Finally!
I posted a recipe for Coconut Fried Rice a while ago and promised to post one for Coconut Jollof rice. I also did get a few requests on Instagram for a recipe, so here I am as promised.
Coconut fried rice remains my favourite coconut milk infused rice dish, this is simply because with Coconut Fried Rice, the taste of coconut is quite intense. The taste of coconut in Coconut Jollof rice on the other hand is not as potent, this is only because the tomato stew incorporated tends to water down the subtle coconut flavour present in the coconut milk.
In order to achieve a decent coconut taste, you would need to use fresh home made coconut milk as the canned coconut milk isn’t as potent as the home made one.
I’ll be incorporating desiccated coconut into my Coconut Jollof Rice recipe as this intensifies the coconut flavour when added. This is particularly helpful if you will be cooking with canned coconut milk.
Desiccated coconut enhance the coconut flavour a great deal. I avoid using freshly grated coconut cos it makes the rice very chewy and grainy but desiccated coconut are very finely grated and also soften up a great deal during the cooking process, leaving just the potent coconut flavour. You’re probably thinking, ” I really don’t see this working” but please don’t knock it till you’ve tried it, you’ll be amazed!
If in the absence of desiccated coconut, you still feel the need to incorporate grated coconut into your Coconut Jollof Rice then I’ll suggest you scrape and discard the brown part of the coconut meat and grate just the white part as finely as you can and add to the coconut milk used for parboiling the rice from the start. Cooking for longer will soften the grated coconut considerably well and eliminate the chewiness.
If you can, as well, try to do without too much spice, this is so the coconut flavour is not overpowered or watered down. In case you’re wondering what desiccated coconut is, here’s a photo:
So, Coconut Jollof rice, let’s cook..
- 3 cups rice
- 500ml coconut milk (If you can’t get enough coconut milk, you can add water, ratio 2:1)
- 11/2 cooking spoons vegetable oil
- 1 cup stock (chicken or beef)/water
- 2 red bell pepper (Tatashe)
- 1/2 can plum tomatoes/3 tomatoes
- 11/2 scotch bonnet
- 70 grams tomato paste
- 21/2 medium size onions
- 1/2 cup desiccated coconut
- 2 heaped tablespoons minced ginger
- 3 cloves garlic minced
- 1/2 teaspoon curry powder
- 1/2 teaspoon of your preferred seasoning
- 2 bullion cubes(I used Knorr chicken cubes)
- 1 teaspoon white pepper
- 1/2 tablespoon thyme
- 1 tomato and onion rings for garnishing
- salt to taste
First blend the red bell peppers, plum tomatoes, scotch bonnet, an onion and the ginger to a smooth paste and set aside.
Add the vegetable oil to a large pot, place on a hob on medium heat. Add the minced garlic and sauté till fragrant….
Now, add 1/2 bulb sliced onion, sauté till translucent, then add in the blended pepper, tomato paste, Knorr cubes, curry powder, white pepper and salt to taste.
Cover and let it fry till the content reduces by almost half and the stew is well fried, this should take 15 to 20 minutes.
While you’re waiting on the stew to fry, wash your rinse with cold water, wash thoroughly to rid it of the starch, this is very necessary to avoid sogginess.
Into another medium size pot, add the Coconut milk, bring to a boil on medium heat…
When it comes to a boil, add the washed rice and leave to cook till slightly tender, this should take 5-8 minutes…
Now, check on the fried stew, when oil has settled on the top, as pictured below…
Add the stock and cook for a couple of minutes…
Transfer the rice into the fried stew….
I decanted some of the oil, you should to if you end up with too much as stock does have a high amount of fat in it…
Do ensure the rice and stew are well combined, try not to add too much stew , there should be no excess stew after combining as Coconut Jollof rice is cooked with heat and not liquid.
Now, cover and leave to cook…
Do not fret when you begin to notice signs of burning, it will definitely burn but this is necessary to achieve the much craved smoky jollof rice taste and flavour.
When the liquid has dried up considerably, say 8-10 minutes later, add the desiccated coconut..Combine thoroughly with a wooden spoon…
Cover again and leave to cook and soften the coconut for another 5 minutes, then add slice onions and tomatoes…
Stir to combine and leave to continue cooking…
When the rice has reached it’s desired degree of doneness, switch off the heat and that’s it…
See, easy peasy! Your Coconut Jollof Rice is ready to be served.
Here are some similar recipes you might be interested in as well…..
Click HERE for Nigerian Party Jollof Rice…
Click HERE for Coconut Fried Rice…
Click HERE for Nigerian Fried Rice….