Coconut Jollof Rice is a popular West African dish that is known for its rich, flavorful taste and creamy texture. Originating from Nigeria, Jollof rice has become a staple in many African households and is enjoyed by people all over the world.
2 cups of long-grain rice
1 can of coconut milk (13.5 oz)
1 large onion, chopped
3 cloves of garlic, minced
1 tablespoon of ginger, grated
1 can of diced tomatoes (14.5 oz)
1 bell pepper, chopped
1 scotch bonnet pepper (optional, for spice)
2 tablespoons of tomato paste
2 tablespoons of vegetable oil
2 teaspoons of salt
1 teaspoon of black pepper
Allergy concerns: This recipe is gluten-free and dairy-free. However, if you have a nut allergy, you may want to avoid using coconut milk. If you are allergic to peppers, you can skip the scotch bonnet pepper.
Spicy level: This recipe can be made mild or spicy, depending on your preference. If you don't like spicy food, you can skip the scotch bonnet pepper. If you like it spicy, you can add more or use a hotter pepper.
Healthy alternatives: If you want to make this recipe healthier, you can use brown rice instead of white rice. You can also use olive oil instead of vegetable oil.
Calories intake: This recipe makes 6 servings. Each serving has approximately 420 calories.
Large pot with a lid
Wooden spoon or spatula
Rinse the rice in a fine-mesh strainer until the water runs clear. Drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the onions, garlic, and ginger and sauté for 3-5 minutes, until the onions are translucent.
Add the bell pepper, diced tomatoes, tomato paste, salt, and black pepper. Stir to combine and cook for 5-7 minutes, until the mixture has thickened.
Add the rice to the pot and stir to coat it with the tomato mixture.
Pour the coconut milk and 2 cups of water over the rice. Stir to combine.
Add the scotch bonnet pepper (if using) and bring the mixture to a boil.
Reduce the heat to low and cover the pot with a lid. Cook for 20-25 minutes, until the rice is tender and the liquid has been absorbed.
Fluff the rice with a fork and serve hot.
If you want to make the dish more visually appealing, you can garnish it with some chopped fresh herbs, such as parsley or cilantro.
To make the dish more nutritious, you can add some vegetables to the rice. Some good options include carrots, peas, and green beans. Simply add them to the pot along with the rice and follow the rest of the recipe as written.
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stove with a splash of water.
Enjoy your delicious and flavorful Coconut Jollof Rice!
Long-grain rice: https://www.amazon.com/Carolina-Enriched-Long-Grain-32-Ounce/dp/B001SB1ZAO
Coconut milk: https://www.amazon.com/Thai-Kitchen-Organic-Coconut-13-66/dp/B07D8ZFM77
Diced tomatoes: https://www.amazon.com/Hunts-Diced-Tomatoes-14-5-Pack/dp/B00LADKYNE
Tomato paste: https://www.amazon.com/Muir-Glen-Organic-Paste-6-Ounce/dp/B000LKVIEG
Vegetable oil: https://www.amazon.com/Crisco-Vegetable-Oil-32-Ounce/dp/B008J8MJIQ
Olive oil: https://www.amazon.com/Pompeian-Smooth-Extra-Virgin-Olive/dp/B00GBWTS4S
Chef's knife: https://www.amazon.com
In summary, Coconut Jollof Rice is a delicious West African dish that can be made mild or spicy, depending on your preference. It is gluten-free and dairy-free, making it a great option for people with dietary restrictions. To make it healthier, you can use brown rice and olive oil instead of white rice and vegetable oil. Adding vegetables to the rice is also a great way to make it more nutritious. The dish can be garnished with fresh herbs to make it more visually appealing, and leftovers can be stored in the refrigerator for up to 3 days.