ADUNNI

Coconut Jollof Rice Recipe
🧾 Ingredients
2 cups long grain parboiled rice
1 cup coconut milk (fresh or canned)
2–3 fresh tomatoes (or 1 cup blended tomatoes)
2 red bell peppers (tatashe)
1–2 scotch bonnet peppers (ata rodo, adjust to taste)
1 medium onion
2–3 tablespoons tomato paste
2 seasoning cubes
1 teaspoon thyme
1 teaspoon curry powder
2 cups chicken or meat stock (or water)
3 tablespoons vegetable oil or coconut oil
Salt to taste
Optional: fried plantain, chicken, shrimp
👩‍🍳 Preparation Steps
1. Blend the base
Blend tomatoes, red bell peppers, scotch bonnet, and half of the onion until smooth.
2. Parboil the rice
Wash rice and parboil for about 5–7 minutes
Rinse and set aside
3. Make the sauce
Heat oil in a pot
Add chopped onions and fry till soft
Add tomato paste and fry for 2–3 minutes
Pour in the blended mixture
Cook until it thickens and the sour taste reduces (about 10–15 minutes)
4. Add liquid
Pour in coconut milk + stock
Add seasoning cubes, thyme, curry, and salt
Stir well and taste
5. Cook the rice
Add the parboiled rice
Stir, cover tightly (you can use foil under the lid for better steam)
Cook on low heat until rice is soft
6. Final touch
Stir gently to mix everything
If needed, let it steam for extra 5 minutes
Add a little butter or coconut oil for extra flavor (optional)
😋 Tips for best taste
Use smoky flavor: allow slight burning at the bottom (like party jollof 😄)
Don’t add too much coconut milk or it can become too soft
You can add shrimp or chicken for extra flavor.
Happy Easter Sunday ♥️