coconut jollof rice

Ingredients........

• 3 cups rice (long grained or medium variety)

• 1⁄4cup groundnut oil or 1⁄4 cupolive oil

• 1teaspoon dried thyme,

• 1⁄4teaspoon curry powder

• 1onion,

• 2 -3garlic cloves (as per taste)

 • oven grilled chicken breast,

•3 tablespoons tomato paste

• 6 red and yellow pepper

• 1 tablespoons of chili

• 6 large tomatoes (blended)

• 2 chicken cube (I love knorr chicken)

• 4 bay leaf

• chicken stock

• 2cups water

• salt

• coconut milk.

• pumpkin leave

DIRECTIONS
• blend tomatoes, yellow and pepper, garlic and ginger together

• pour the blended tomatoes into a pot and cook the water drys

• Add oil in a stainless pot, allow to heat a little then add your onions and saute a little


• Add the blended tomatoes into it

• Saute for about 5minutes. Depending on how you like it best

• Add the tomato paste, tomatoes along with curry powder, bay leaf & thyme.

• Cook until tomatoes get slightly soft.

• For about 3 minutes until you see the oil getting red.

• Add the rice next. Saute for another 2 minutes or so.

• Add 3 cups of coconut milk/water

• required salt,

• close the lid and cook until 90% cooked, for about 30 minutes.

• Allow the rice to continue cooking until the rice is soft.

•  If it is not dry at this point, then switch the heat to low to allow it to dry the excess water
without making the rice much softer,If the rice is still lil hard,

• Add 1/4 cup water and cover with foil, which will allow it to steam through.

Check back at 5 min and It should be ready. You want your rice not too soft.Garnish with

 sauteed pumpkin leave with 2 tablespoon of remaining tomatoe sauce,a little onion, maggi and serve.

TOTAL TIME

50mins

PREP 10 MINS

COOK 40 MINS