COCONUT JOLLOF RICE

I really can't be thankful enough for the growth and ability to think some of these recipes through. By the way, we've rebranded to TD's Kitchen but that doesn't stop the idea of the food and lifestyle platform you've known and always wanted. I tell you if you put your mind into it, then you can achieve it absolutely. Coconut Jollof Rice is one of the many rice recipes I'll be sharing with you this year.
I honestly didn't get to think really hard before knowing there was a connection or a balance between these two and that it would come out beautiful.

Now, there's a long existed Coconut rice recipe. Did that inspire this? Well, yes maybe. But this version is different because of the rich stew base made from exquisite ingredients before the addition of coconut milk which invariably replaces the water and broth often used in Jollof Rice recipes.

This recipe is one in a million that you could use to waow your loved ones, it is a budget friendly recipe and healthy also. The holiday's are over and many of us are trying to still enjoy some of the goodies we had during the break. Coconut Jollof Rice can be eaten at anytime of the day but it's best served at lunch or dinner. A big shout out to 'Tope and Janet who helped in sorting out the ingredients me love you guyz 💝😘.

INGREDIENTS:
Rice 4 cups
Coconut milk 5-6 cups
Coconut oil / Veg. Oil
Tomato purée
Pepper, tomato and tatashe mix
Seasoning
Salt
Carrot
Ginger & garlic
Thyme & curry
Broth (optional)
Bay leaf

Now, let's cook!

PROCEDURES / STEPS

Step 1: Wash and parboil rice.

Step 2: Proceed to making the rich stew base; in a pot add, coconut oil, grated ginger and garlic, onion and fry.

TD's Tip: You can make use of vegetable oil or any other oil but by making use of coconut oil it just intensifies the coconuty flavour and taste.

Step 3: Add Curry and thyme, bay leaf, add seasoning, tomato purée and pepper mix. Stir till it's well combined.

TD's Tip: Leave base to fry for few minutes but not burn.


Step 4: Add coconut milk and broth stir mixture and bring to a boil.


Step 5: When mixture is at a rolling boil, add the parboiled rice and cook to perfection.


TD's Tip: Because the rice was already parboiled it doesn't require much liquid. If following this recipe, about 4cups can be added at first then add the remaining cup at interval if need be.

Step 6: When done fluff add carrots for garnish , let it simmer and Serve!


Bon appetite!