An exotic version of Jollof Rice which tastes even better the next day. Cooking the rice in creamy coconut milk and Jollof Sauce produces a dish that imparts the rich flavours of coconut and the aromatic fragrances of spice. I used Waitrose’s cooking coconut milk but any other brand which you have found to be good should do the trick.
In my opinion adding dried ground prawns (or in my case Pepper and Stew’s Shito Sauce) ties it all together beautifully.
1 Jar of Jollof sauce
1 Tablespoon coconut oil
1 Medium onion chopped
1 400ml Can good quality coconut milk
Salt and pepper to taste
1 tablespoon Pepper and Stew Shito (or 2 tablespoons of dried ground prawns)
400g long grain rice – washed
- Wash the rice and parboil it in the coconut milk for 8-10 minutes – this is just to infuse through the coconut flavour - do not cook the rice through.
- Heat the coconut oil and fry the chopped until translucent and fragrant.
- Add the stock cube and fry for a few seconds till incorporated.
- Pour in the Jollof Sauce and cook for 2 minutes. Add the Shito, salt, pepper and mix together well. The sauce needs to be well seasoned as the rice will soak up the flavours.
- Add the coconut infused rice and 1/2 cup of water to the sauce. Cover with aluminium foil and the pan’s lid to ensure the steam is trapped within.
- Allow to cook on a low-medium heat for approximately 12 minutes. Add a little more water if necessary.
- Fluff the cooked rice with a fork and serve with grilled meat or fish and a juicy, fresh salad.