Coconut jollof rice. Coconut Jellof rice is basically jellof rice with added spices and fortified with coconut cream. In most West African countries, coconut is grated and the cream is extracted to be used for jellof coconut rice. In this recipe, I used tomatoes, onions, garlic salt, bay leaves, dried thyme and chicken.
Once it gets a good overall steam, add the rest of the coconut milk and start cooking till done. Top it up with water from time to time when necessary. Jollof Rice Coconut Milk is a one-pot rice dish. You can cook Coconut jollof rice using 8 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Coconut jollof rice
- It’s of Rice.
- It’s of Coconut milk.
- Prepare of Coconut oil.
- It’s of Fish.
- You need of Fresh tomatoes/pepper.
- It’s of Knor maggi.
- You need of Spices.
- It’s of Cryfish.
It is popular in many West African countries including Nigeria, Ghana, Togo and Senegal. This dish originated during the Jollof Empire and this is where it gets its name. There are many variations of this dish, depending on the region and availability of ingredients. Remove from the heat and set aside.
Coconut jollof rice step by step
- Paboil your rice and set aside.
- Put your pot on the fire and add your oil when is hot add onions and sliced tomatoes and pepper.
- Let it fry and add your coconut milk and fresh fish and all your ingredient and cover..
- After five minutes add your rice mix and cover allow to cook then your cocout rice is ready.
Dooney's Kitchen Tip: because this is coconut jollof rice, I am washing the rice first, as I am boiling the rice with coconut. Ordinarily, for Party Jollof Rice, I wash the rice after it has cooked to al dente. Now, you have your well washed rice, pour into a pot and cover the top with enough coconut milk just to barely cover the rice. Coconut jollof rice can be served with green pepper sauce. In our previous article we did how to prepare jollof rice with peppered turkey wings.