Jollof Rice Cooked with Coconut Milk
|long grained rice (basmati / jasmine)||4 cups|
|(400 ml) can coconut milk||1|
|chicken bouillon cubes||2|
|red bell peppers (de-seeded and sliced)||3|
|Roma tomatoes (roughly chopped)||4|
|small red onion (peeled and roughly chopped)||1|
|coconut oil / red palm oil||½ cup|
|tomato paste||2 tbsp.|
|clove garlic (finely chopped)||1|
|curry powder||2 tsp.|
|dried thyme||1 tsp.|
|red pepper flakes||1 tsp.|
|Scotch Bonnet peppers (de-seeded and sliced)||1-2|
|Freshly chopped cilantro leaves (garnish)|
Jollof Rice Coconut Milk is a one-pot rice dish. 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. Jollof Rice can be made with meat such as chicken or beef, but can also be prepared with seasonal vegetables. Some variations of Jollof Rice contain seafood such as crayfish and prawns.
One unique version of Jollof Rice is prepared using coconut milk. This adds a certain sweetness to the dish and enhances the flavors of the other vegetables and spices. Traditionally, fresh coconut milk was extracted from the flesh of dried coconuts, but canned coconut milk is now a worthy substitute in modern Jollof Rice recipes. Coconut Jollof Rice is typically prepared for special occasions such as birthdays, weddings, and Christmas feasts. It is usually paired with fried plantains and other meat or seafood dishes.
Directions for Preparing Jollof Rice Coconut Milk
- Soak the rice in cold water for ten (0:10) minutes, then drain.
- Rinse the rice in clean water, drain, and then set aside.
- Blend the tomatoes, onion, and red bell pepper slices with 3/4 cup of water, then set aside.
- Heat the coconut or red palm oil in a large saucepan.
- Add the garlic to the pan, together with the pureed tomato and onion mixture.
- Sauté this together for about five (0:05) minutes.
- Crumble the bouillon cubes and stir this into the pan.
- Add the bay leaf, pepper flakes, Scotch Bonnet peppers, tomato paste, dried thyme, and curry powder.
- Season with salt and black pepper.
- Stir and cook for five (0:05) minutes, allowing the flavors to marry.
- Pour in the coconut milk, stir well and allow to cook for an additional five (0:05) minutes.
- Add the rinsed rice to the pan.
- Mix well, then cover the pan and reduce the heat.
- Cook for twenty (0:20) minutes, stirring occasionally and adding water if necessary.
- When the rice is tender and the liquid has been absorbed, turn off the heat.
- Stir in the butter and allow the rice to remain for ten (0:10) minutes in the covered pan.
- Remove the lid and garnish the rice with chopped cilantro leaves.
- Serve the Jollof Rice with a meat dish and fried plantains.