This is one of those recipes that I debated sharing for a long time; why you ask – well, my husband loves this stuff, there has never been a time when I cooked this and he ate just one bowl. He would typically go for a second or third serving. So my fear is that if I ever shared the recipe and he finds out how to make it, that might be the end of my power. Lol. I would no longer be able to bribe him with my famous coconut jollof rice, it’s silly right? Yes I know. Lol.
There are two things that set my coconut Jollof apart – One is in the use of my now famous roasted stew base which gives the rice a smoky flavor.The other is my two step crayfish process. The end result is rich, smoky, fragrant and ho so delicious.
As always, I will make use of Basmati rice, please feel free to use parboiled rice or even ofada rice (parboil for about 20 minutes prior ) if you prefer.
- ¼ cup coconut oil
- 1 medium onion (thinly sliced)
- 1 can coconut milk (400ml)
- 2 knorr cubes
- Salt – to taste
- Ground pepper – to taste
- 4 heaped tablespoons crayffish (divided)
- 3 cooking spoons Nigerian stew base
- 3 cups rice – washed
- Place a pot with a tight fitting lead on medium heat, heat up the coconut oil. Add in sliced onions and fry until translucent and fragrant.
- Add in stew base, Knorr, salt, pepper, half crayfish, coconut milk and 1 cup of water. Cover and allow to simmer on low-medium heat for 15 minutes
- Uncover the pot and stir in rice. increase heat to medium. Leave to come to a boil (when you see bubbles ontop of the rice). Reduce heat to low-medium and cover the pot tightly.
- Cook for 15 minutes (if using basmati) or for 25 minutes (if using parboiled rice)
- Fluff the cooked rice with a fork then add in the left over crayfish (This is the absolute best part, it is amazing!!)
- Serve with your choice of protein