Coconut Jollof Rice

November 23, 2009


Author Notes: What's not to love about rice stewed in coconut milk and tomato sauce. This is to Nigeria what Turkey is to the rest of the world (at Thanksgiving and Christmas)! Each family has their own version, and no celebration - wedding, babay naming, christmas...is complete without it! Kitchen Butterfly

Serves: 6

Ingredients

  • 4 cups Basmati rice
  • 2 cups stock (vegetable, chicken or meat) or water
  • 6 medium-sized fresh Plum/ Roma tomatoes/ a 400g tin of tomatoes
  • 3 medium-sized red onions (1 sliced thinly, 2 blended)
  • 2 fresh red poblanos or bell peppers, deseeded
  • 1 - 2 scotch bonnets (yellow is my favourite!), to taste
  • 2 tablespoons of coconut/vegetable oil
  • 2 tablespoons tomato puree
  • 2 teaspoons (Carribean/ Jamaican style) curry powder
  • 1 teaspoon dried thyme
  • one (400ml) tin coconut milk (or reconstituted coconut powder)
  • Salt, to taste
  • Optional - 1 - 2 stock cubes, mixed herbs, curry powder and dried thyme
In This Recipe

Directions

  1. Soak rice in stock for a minimum of 20 minutes then par-cook in soaking stock for about 10 minutes on medium heat. Remove from the heat and set aside.
  2. In a blender, combine tomatoes, red poblano (or bell) peppers, chopped onions and chili pepper; blend till smooth, about a minute or two - you should have roughly 4 cups of blended mix.
  3. In a large pan, heat oil and add sliced onion - season with a pinch of salt; stir-fry for a minute or two then add the tomato puree, curry powder, dried thyme and bay leaf, then stir for another 2 minutes. Add the blended tomato mixture, stir and set on medium heat for 10-12 minutes so the mix cooks and the raw taste of the tomatoes is gone
  4. Add coconut milk - stir well, season to taste and add par-cooked rice. Stir again. But a lid on the pan and bring to the boil.
  5. When it comes up to the boil, add butter, stir again and turn down the heat – letting the rice steam for another 15-20 minutes, or till cooked (depending on how you like your rice). Season to taste. If rice is getting too dry, add some more stock or water by the half cup, stir gently and leave to cook.
  6. When it’s cooked, take off heat and remove the cover of the pot. Put a tea cloth over the top and leave till ready to serve.
  7. Variations: For kids - omit the chili and add 2 large carrots (peeled and roughly grated) and 1-2 cups of cooked (lean) minced meat in step 2
  8. Garnish with slices of green bell pepper and cilantro (coriander) leaves. Serve with fried plantain (dodo)

More Great Recipes:
Milk/Cream|Coconut|Bell Pepper|Grains|Thyme|Rice|Stir-Fry|Make Ahead|Serves a Crowd|Thanksgiving|Valentine's Day|Father's Day

Reviews (7) Questions (0)

7 Reviews

I love this KB! It looks perfect for dinner. Saving to make it really soon!!
 
aargersi May 15, 2013
I am a little obsessed with jollof rice - the idea of it. I can't wait to try this!!
 
Author Comment
Kitchen B. May 16, 2013
Abbie, :-).<br /><br />Interestingly, even though I grew up eating Jollof Rice weekly almost, I've discovered a myriad of ways to cook it and my obsession has began. I've recently explored a stir-fried version and my latest, is 'oven-baked' (rather easy, I must say)! <br /><br />Happy to share tips and tricks. Stay well
 
Effie July 21, 2010
Thanks for this recipe. A good friend introduced me to Nigerian food. The flavors were delicious. I've wanted to prepare Nigerian dishes myself, but recipes aren't readily available. I'll try this tonight!!
 
Nafissatou May 16, 2013
Great recipe!..Thank you!...Joloff rice is actually Senegalese, not Nigerian.(Nigerian cuisine is delicious too!!) The Joloff is a region in Senegal. All Joloff rices recipes are derived from the traditional rice recipes from Senegal. You can check my blog about the delicious cuisine of Senegal.http://nafishotpeppercondiments.vpweb.com/blog/2012/11/28/THE-CUISINE-OF-SENEGAL.aspx<br />
 
Author Comment
Kitchen B. May 16, 2013
Nafissatou ;-), well said on the origins but you must admit that Jollof rice is now essential to the cuisine of Nigeria and has been even before I was born. True, the Wolof of Senegal gifted this treasure to most of West Africa and we are happy to share in its goodness. Please post your recipe on food52! Cheers
 
Nafissatou May 16, 2013
Hi Kitchen Butterfly!..Nice to hear from you. It is just wonderful to see African food in general represented on this beautiful site!...Thank you for sharing!...