Coconut Jollof Rice represents an innovative twist on traditional Nigerian cuisine, combining the beloved jollof rice with rich coconut flavors. This modern interpretation has become increasingly popular in recent years, adding a delightful variation to the classic rice and stew combinations commonly served during special occasions like Easter.
This recipe creates a harmonious blend of coconut milk, tomatoes, tatashe peppers, and onions, while intentionally limiting additional herbs to let the coconut flavor shine through. While canned coconut milk can be used, fresh coconut milk made from grated coconut offers the most authentic taste. The dish is particularly enjoyable when served warm rather than hot, allowing the coconut flavors to fully develop.
Ingredients
- 3 cups long-grain rice
- 5 tablespoons tomato/pepper mix
- 3 tablespoons tomato purée
- 1 medium onion
- 10 tablespoons coconut oil or vegetable oil
- 1/2 teaspoon ginger
- 2 cloves garlic
- 5 cups coconut milk
- 1 cup chicken stock or water
- 1/2 cup green peas
- Salt to taste
- Seasoning cubes to taste
- Prep time: 20 minutes
- Cook time: 45 minutes
- Serves: 6
Steps to Follow
- Step 1: Finely chop onion and fry in oil for 2 minutes until translucent
- Step 2: Add tomato purée, seasoning, ginger, garlic, and salt. Fry until oil turns red and tomato loses its raw taste
- Step 3: Incorporate the tomato/pepper mix and continue frying for 5 minutes
- Step 4: Add rice and fry for 10 minutes, stirring constantly to prevent burning and ensure even color absorption
- Step 5: Pour in coconut milk, adjust seasoning, reduce heat and cook until rice is tender
- Step 6: Add additional coconut milk or stock as needed during cooking
- Step 7: Add green peas near the end of cooking
- Step 8: Remove from heat and let rest for 5 minutes before serving
Additional Instructions
- For fresh coconut milk: Grate coconut flesh and blend with water, then strain
- Serve warm rather than hot to best appreciate the coconut flavor
- Pair with grilled or stir-fried chicken or preferred protein
- Store leftovers in an airtight container for up to 3 days in the refrigerator
- Reheat gently with a splash of water to maintain moisture
- Suitable for vegetarians if vegetable stock is used instead of chicken stock
General Nutritional Values
- Approx. Calories: 450 kcal per serving
- Approx. Protein: 8g
- Approx. Carbohydrates: 65g
- Approx. Fat: 18g
- Approx. Fiber: 3g
