Nigerian food, as traditionally served in restaurants and social gatherings tends to be limited to fried rice and the superior jollof rice. While we love and appreciate our better known rice dishes, they sometimes become tiresome by virtue of their repeated appearances. Us human beings tend to shop for and cook a limited number of tried and tested recipes which are familiar to us and our loved ones.
Today’s easy recipe is for Coconut Rice, a simple lip-smacking way to take your rice side dish to the next level and to introduce some variety into your kitchen in that respect. For some of you, this may be a reminder of a long forgotten dish that you wish to reintroduce into your diet. For others this could be the beginning of a love affair!
In this recipe scotch bonnets have been incorporated into the rice in a way that eliminates the hotness, but still leaves a pleasant flavour of the pepper and the valuable vitamins that it contains. The intermingling of hotness with the sweetness of the coconuts is food heaven!
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200g rice (washed well)
1 tin of coconut milk
1 small onion (chopped into small pieces)
1 scotch bonnet (chopped into small pieces)
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon of African Plate crayfish (ground)
- Add 200ml of water to the coconut milk and bring to the boil.
- Add the remaining ingredients.
- When the mixture is boiling, turn down to the lowest heat and cover tightly.
- When all the water has been absorbed and the grains are still separate, turn well the loosen the grains and remove from the heat.
- Allow to cook partially before serving.
- Serve with your choice of roasted meat and vegetables.