Coconut rice is an African food that coconut has its core ingredient. You’ll especially love coconut rice because of its Afro-Caribbean roots. This African food is similar to Jollof rice but it looks, smells, and tastes differently.
3 cups of parboiled rice
500mls of tomato stew
600mls coconut milk
2 Maggi (jumbo chicken stock powder)
2 tablespoons salt (to taste)
1 medium onion
1 tablespoon of thyme
Prepare the tomato stew. Wash the chicken and cut it into smaller pieces, then place the chicken inside a pot. Add water until it covers the pieces of the chicken, chop and add onions, seasoning, thyme, a tiny bit of salt, and then cover the chicken.
The cooking time depends on the type of chicken you are cooking so let’s say maximum of 10 minutes. Check to see if the chicken is done, then let the stock drain out of the meat in a sieve. Fry the chicken with vegetable oil, just to give you a golden look.
Extract the coconut milk and parboil the rice, wash and sieve the parboiled rice and set aside.
A bigger cooking pot is advisable here so that the pot will be enough to contain the rice, because the rice will rise to at least one quarter of its quantity from the parboiled stage till the rice is fully done. Pour the chicken stock, coconut milk and the tomato stew into the bigger pots and place on your gas cooker and leave to boil together.
After about 3 minutes add the drained parboiled rice, add salt and pepper to taste. Add enough water to the same level with the rice and make sure the water dries up by the time the rice is cooked. Cover the pot and reduce the heat to avoid the rice been burnt before the water dries up.
Coconut rice is done, taste the rice to confirm that it is done. Get the dining table ready, then serve this African food. You can serve Coconut rice with salad or fried plantain and a chilled juice.