Cococnut Rice

Funke Koleosho's Coconut Rice

Today's recipe post is based on another way Nigerians love to eat rice....by cooking it with some coconut milk. Its really quite straightforward. I remember watching in one of the popular Nollywood movies, in which a lady wanted to create a good impression on her in-laws but had very little food stuff in her pantry. She had a backyard full of coconut trees and she thought she might serve that but she was told that the in-laws do not eat coconuts because it makes them cough. Then she said, if they don't love coconut, they would love coconut rice.....

Coconut rice is cooked in several ways. Plain or with added peppers just like jollof rice. All versions possess that unique coconut flavour and creaminess for which the dish is most enjoyed.

My version is quite simple. I cook the rice in some chicken stock and coconut milk and then add some sauteed veggies such as carrots, red and green peppers. This is then served with fish, chicken or more vegetables as preferred.

What you need
  • Rice
  • Coconut milk
  • Handful of chopped green and red peppers
  • Handful of chopped carrots
  • Black pepper
  • Chicken stock
  • Cooked shrimps (optional)
  • Some fried plantain batons to serve
  • Seasoned flour coated fried mackerel fillets to serve
  • Thinly sliced cucumber and watercress to garnish

What to do
  1. Wash rice and transfer into a pot. Add some chicken stock and coconut milk. Stir and cook until rice is soft. 
  2. Add hot water occasionally to ensure rice cooks through. 
  3. Simultaneously, heat some coconut oil in a pan and saute the chopped carrot and peppers. Season with salt and black pepper. Stir well. 
  4. Once the rice is cooked and all moisture evaporated, add the sauteed veggies and stir in. 
  5. Taste for salt. Cover rice and simmer. 
  6. Serve with the seasoned flour coated fried mackerel fillets and fried plantain batons. 
  7. Alternatively, serve with any other meat or fish of choice. 
  8. Garnish with sliced cucumber and watercress.


Coconut Rice with Plantain Batons & Coated Fried Mackerel Fillets


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