Coconut Jollof Rice

Serves 6

Prep Time: 5 Min
Cook Time: 45 – 50 min

Ingredient List

3 red bell peppers
¾ onions
4 roma tomatoes
2 maggi shrimp cubes
1 tsp thyme
2 tsp curry
1 tsp pepper flakes
1 clove garlic (finely chopped)
½ cup of canola oil
1 400ml can of coconut milk
4 cups of rice
1 Bay leaf
Salt to taste

Puree peppers, tomatoes and onions with ½ to ¾ cup of water. Heat oil in sauce pan over medium heat and fry the puree and garlic for 5 minutes. Add Maggi cubes, thyme, bay leaf, curry and pepper flakes. Stir, taste for salt and adjust accordingly. Cook for 5 minutes. Add coconut milk and stir. Cook for 3 to 5 minutes. Add rice and stir. Reduce heat to low-medium setting and cover pot. Cook for 20 minutes. Once most of the water has been absorbed by rice, remove lid, stir rice and cover with a clean plastic bag (like the ones you get from the grocery stores.). Replace lid, reduce heat to low and simmer for additional 10 minutes. The bag will ensure steaming action to complete the cooking process for the rice.

Serve hot with an assortment of meat and/or fish.

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