Nigerian Coconut Rice
Photo: Gunawan Kartapranata, CC BY-SA 3.0
Nigerian coconut rice cooks long-grain rice directly in coconut milk, so every grain takes on a gentle sweetness. The base is built in coconut oil, with onion, curry powder, tatashe and sweet pepper fried down first, and ground crayfish adds a savory, smoky depth that stock alone cannot give. It is a sturdy side for roasted chicken, fried fish or beef, and the rice absorbs the whole pot.
Instructions
Warm the coconut oil in a pot over the heat. Add the sliced red onion and fry it until it loses its color.
Add the curry powder, the chopped tomatoes if you are using them, the salt, the chopped tatashe, the ground crayfish, the stock cube and the sweet pepper. Stir well and cook the mixture for 5 minutes.
Stir in the coconut milk and the rinsed rice. Cook for about 45 minutes, until the rice is tender.
Serve the rice alongside roasted chicken, fried fish or beef.
Make it personal.
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