For coconut jollof rice
Ingredients for Nigerian Coconut Rice:
- 500g Parboiled Rice (Here’s how to Parboil Rice)
- 150ml Tomato Stew
- 100ml Coconut Milk(Here’s how to make extract coconut milk from whole coconut)
- 100 ml Chicken/ Beef stock or plain water
- 1 medium sized Onion bulb
- Ground Crayfish(optional)
- 2 Stock cubes/stock powder/ Seasoning of choice
- Pepper (to taste)
- Salt (to taste)
Preparations Before cooking the Nigerian Coconut Rice:
A. If you don’t have the canned coconut milk, here’s an easy method on How to Extract Coconut Milk from whole coconut.
Coconut oil can also be used in the absence of coconut milk.
B. Cook the chicken/beef, grill/fry and set aside;reserve the stock(liquid from cooking the meat)
C. If you don’t have tomato stew, Prepare it by following the directions on this link on How to cook Tomato stew.
D. Now wash and Parboil the white rice and leave to drain in a colander /sieve.Here’s how to Parboil Rice for Nigerian Rice Recipes.
E. Grind the crayfish(if using) and set aside
Now to Cook the Coconut Rice
1. In a large pot, pour in the tomato stew, meat stock and the extracted coconut milk. Leave to boil for 5 minutes.
2. Pour the parboiled rice into the pot, add the chopped onions, ground crayfish, stock cubes, pepper and salt to taste. Make sure that the liquid in the pot is at the same level as the rice in the pot, if not, add some more to top it up.
3. Now cover and leave the rice to cook on medium heat until the liquid in the pot is dried up.
Tip: High heat will make the rice burn before it is cooked, while low heat will make the rice soggy and will also burn at the bottom.
4. The rice is properly done when it is tender and there is no more liquid in the pot.
Serve and enjoy.
Basic Ghanaian Gravy
- 2medium onions, diced
- 8tomatoes, Romas preferred
- 1⁄2cup vegetable oil
- 1teaspoon cayenne pepper
- 1teaspoon seasoning salt
- 1⁄2teaspoon thyme
- 1green pepper, diced (optional)
- Heat oil in frying pan and saute onions until soft, but not brown.
- Add tomatoes, cayenne pepper, seasoning salt and thyme (plus green pepper is using).
- Fry for 30 minutes until tomatoes are soft and deep red in color.
Source : www.geniuskitchen.com
Domada (Gambian Peanut Stew)
- 1 lb beef steak or 1 lb chicken breast, cut into ½ inch chunks (or use bone-in chicken pieces and simmer them in the sauce; once cooked leave the pieces whole or remove the meat from the bones and add it back to the stew.)
- 1 large onion, diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 Roma tomatoes, diced
- ½ can (3 oz) tomato paste
- ¾ cup natural, unsweetened peanut butter
- 4 Maggi or Knorr tomato bouillon cubes
- 3 cups water
- Scotch bonnet chilies, diced, according to heat preference
- 4 cups pumpkin or sweet potato, diced
- Salt and pepper to taste
- Heat the oil in large Dutch oven. Saute the onions until golden. Add the beef and garlic and continue to sauté until the beef is no longer pink. Add the tomatoes and cook for 3 minutes. Add the tomato paste, chilies, peanut butter and stir to combine. Add the water and bouillon cubes. Bring to a boil, reduce heat, cover, and simmer for 15 minutes, stirring occasionally. Add squash, cover, and continue to cook for 35-40 minutes or until the pumpkin is tender, stirring occasionally. Season with salt and pepper.
- Serve hot with rice. This stew tastes even better the next day.
How to cook Nigerian Jollof Rice
Source : www.nigerianfoodchannel.com