- Coconut1 Large
- Rice3 1/2 Cups
- Tomato5 PiecesMedium Red Tomatoes
- Pepper11 PiecesI used 5 red habanero pepper(ata rodo), 3 chilli pepper (shombo) and 3 yellow habanero pepper (locally called cameroon pepper). You can use Red Peppers Only and any type of peppers
- Curry Powder1 1/2 Teaspoons
- Thyme1 Teaspoons
- Salt And Maggi Bouillon / Seasoning CubesTo taste
- Chilli Powder1/2 to 1 Teaspoons
- Bay Leaves (Optional)2 to 3 small Pieces
- Carrots (Optional)4 Small to MediumChopped
- Onions1 1/2 Medium Sized
- Sweet Corn (Optional)3/4 Cups
- Garlic1 Clove
- Vegetable Oil1/2 to 1 CupsI used only vegetable oil but you can do a mix of coconut oil and vegetable oil for a more coconutty taste
- Tomato Paste2 1/2 Tablespoons
- Garlic Powder1/2 Teaspoons
I have an updated coconut jollof rice recipe here.
Step 1. Slice half of the onions. Set aside. Chop the carrots into small bits. Set aside.
Step 2. Blend the tomatoes, the remaining 1 onion, pepper and garlic together. Then put the blended puree in a pot and steam until it thickens and there is no water left in the puree.
Step 3. Break the coconut, chop into smaller bits for easy blending, put it in a blender, add enough water and blend. Then using a fine sieve, strain the liquid or the coconut milk from the pulp. You can do this again (put the pulp back into the blender, add water, blend, then strain again to get as much milk as possible). Another way to get as much coconut milk and to make the coconut milk as less diluted with water as possible is to use more coconuts instead of using one coconut and blending and straining over and over again. Set the milk aside.
Step 4. Wash the rice thoroughly to get rid of any starch, put it in a pot. Then add coconut milk to the rice, add salt to taste and boil until half done. Be sure to not add too much coconut milk so the rice won’t come out soggy, add just enough to cook the rice until it is half done. Also, be sure to set some more coconut milk aside, you will need it later. Set the half cooked rice aside.
***I didn’t parboil the rice but you can parboil yours first before cooking in coconut milk
Step 5. Add vegetable oil to a pot or do a mix of coconut and vegetable oil, heat up. Add the onions, stir-fry for about 3 minutes then add the tomato paste, stir and fry for another 2 to 3 minutes.
Step 6. Add the blended steamed puree from step 2. Let it simmer for about 2 to 3 minutes, then season with salt and seasoning cube to taste, curry powder, garlic powder, thyme and chilli powder. Also add the bay leaves if you will be using. Stir and let the sauce cook for about 10 to 15 minutes or until you notice that the oil has come up. (stir in between cook time and supplement with a little stock if you see that the stew / sauce is drying up).
Step 7. After the sauce is sufficiently cooked and tasty enough, add coconut milk to the sauce, then add the rice, carrots and sweet corn. You should only add a little coconut milk, just enough to cook the rice until done. Adding too much will make the jollof soggy at the end.
Step 8. Stir so the sauce, vegetables (sweet corn and carrots) and rice is combined, taste for salt (if not enough, add more or seasoning cube). Cover the pot and on medium to low heat, let the rice cook until most of the liquid has dried up. Then once you notice that there is little liquid left in the rice, lower the heat to low heat to reduce burning, make sure the pot is covered and let the rice finish cooking in its own steam until it is sufficiently cooked, soft and done.
Your Coconut Jollof Rice is ready, serve with fried plantains as a side or serve alone.