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KFB Foodie Talk: How to make Coconut Jollof Rice

 For our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and ‘guys’ that are interested in learning how to cook better ;).
 

Today she discusses how to make Coconut Jollof Rice!

The iconic jollof has proven itself as the most versatile Nigerian meal to make. 
 
From the Classic jollof to native jollof to spaghetti jollof or even agidi jollof…..i
could go on and on with the endless list. When it comes to jollof,
there’s really no limit to how you make it. The coconut flavor in this
jollof recipe would keep you going back for more. Even with the inflated cost of tomato in the market, nothing can keep loyal jollof lovers away for too long.
 
 I’ve actually marked the season of tomato drought on my calendar so i could make adequate preparation on how to prepare tomato puree and device means to store and preserve tomato puree before
the scarcity period next year because i’ve noticed the trend especially
during rainy season. This year alone, factors for the shortage include
the following; the fuel crisis; insurgency; the recent Mile 12, Lagos
crisis and viral attacks on the crop. 
 
This is definitely more
complicated than the usual rainy season reason for scarcity. With that
said, hope you enjoy this meal as much as i do. 
My Precious!!! And it shines like Gold too 😀 😀 😀
How To Make Coconut Jollof Rice

• Prep Time:  20 minutes

• Cook Time: Over an hour
• Meal Type : Main Course
• Misc:           Serve hot

Ingredients:::
• 1 kg Beef
• 5 Plum Tomatoes
• 2 Tatashey(Red bell pepper) 
• 5 chili pepper
• 1 cooking spoon Tinned tomato puree
• 1 Red Onion
• 3 Cloves Garlic,minced – optional
• 2 whole coconuts
• 1 tbsp. Dry Thyme
• 1 tbsp. Curry powder
• 3 cups Rice
• Salt to taste
• Vegetable Oil for frying 
Directions:::
Step 1: The first step is to prepare the stock. Rinse the beef
severally and place in a pot. Season with crushed seasoning cubes, salt,
curry, thyme and ground/minced ginger,chopped onion and garlic. Boil
till tender and your Beef Stock is ready . Remove the meat from the stock and fry in a separate pan. If you don’t like beef, you could use Turkey for Turkey stock, or chicken for Chicken stock Here . Set the stock aside separately and the oil used in frying separately. You’d need these later.
Step 2: Rinse the rice thoroughly and place in a pot. Add enough
water just enough to cover the rice and par boil for 10 mins. Rinse the
parboiled rice with cold water, drain and set aside. OR Soak the rice in
hot water for some minutes, rinse with clean water, drain in a sieve
and set aside.
Step 3: Next, Remove the seeds from the tatashe rinse well. Rinse
the Tomatoes, chili pepper, Scotch bonnet pepper (ata rodo) and onion
well too. Blend everything to a smooth puree. Pour the blended puree
into an empty iron pot and boil till there’s no water left leaving just
the concentrated puree in the pot. 
Step 4: For the coconut milk, remove the coconut flesh from the
shell and cut into smaller pieces. place this into a blender, add some
water and blend. Strain off the milk to separate it from the chaff. For
full procedure on how to extract coconut milk, click here. 
Step 5: Add the tinned tomato paste into the boiled tomato and
pepper puree. Pour the Oil used in frying the meat into the tomapep
puree and use it to fry the tomapep puree while stirring constantly so
it doesn’t get burnt for about 5 mins.

Step 6: Pour the Beef Stock
(meat water) into the fried puree and mix. Add the coconut milk,Check
the salt, seasoning and spices and add more if needed. Gently add the
parboiled rice into the puree and stock mixture and make sure the stock
covers the rice, if it doesn’t simply add water to ensure it does. Add
the Bay leaves to the pot and cover.
Step 7: Leave the jollof to cook and soften and once you notice
the liquid in the pot has almost dried up leaving concentrated tomato
puree at the top, turn with a wooden spoon or spatula. Once the rice is
done, turn off the burner and leave to cool. 
Serve! 

 

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