OB Cuisine: Breakfast Ready With Marbie Kitchen’s Irresistible Coconut Jollof Rice

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For those of you that have never heard of this combination, you’re probably thinking – how on earth could one combine Coconut and Jollof together?

Well at least that’s what Michelle Marbie Davies thought before she delved into its preparation. According to her “This dish brings together two magical things; Jollof Rice and Coconut. Once you taste it, it’ll be hard for you to go back to eating just the normal Jollof Rice.”

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Below is the recipe and method of preparation

Ingredients

  • 6Cups Sella Rice (Golden Sella Easy Cook Basmati)
  • 6Fresh Tomatoes
  • 1Large Spanish Onion
  • 4Red Romano/Bell Peppers
  • 3Scotch Bonnet
  • 4Cloves of Garlic
  • 3cans Coconut Milk
  • 1carton Coconut Cream
  • 1tbsp Mixed Herbs
  • 1 tspCurry Powder
  • 3tbsp Chicken Stock Granules (or sea salt alternatively)
  • 3tbsp Pure Coconut oil
  • 1kg Jumbo Prawns
  • 1Kettle of Boiling Hot Water

Instructions

  1. Blend peppers, onions, garlic, scotch bonnet and tomatoes. Add a cup of water to help it blend easily but no more than this amount as a thick consistency is needed.
  2. Wash your rice with hot water, then rinse and repeat until it runs completely clear.
  3. Place your pot on a high heat and once hot, add the Coconut oil. Let it heat for 2-3 minutes.
  4. Once this is very hot, add the blended mixture and fry for 15 minutes till the sweetness you usually get from raw tomatoes is gone.
  5. Season with spices, herbs and chicken stock granules then stir. (Be careful as some splashing may occur as the tomato mixture cooks)
  6. After five minutes, add one can of coconut milk. Allow this to thicken up a little (three minutes should do the trick).
  7. At this point, add the washed rice and stir until it is completely coated in the mixture. Then turn the heat down to medium.
  8. Keep stirring to make sure the bottom doesn’t stick and after five minutes, add the second can of coconut milk. Repeat these steps and then add the third can. Once this thickens up a little, add the coconut cream and stir.
  9. From this point on, keep adding the boiling hot water until the rice gets to the softness you require. However, it’s better to add too little than too much as you wouldn’t want soggy rice!
  10. As you add the water bit by bit, let it boil and then stir and taste until it’s just right. If you need to add more salt/stock granules because the water has diluted it, then add some to taste.
  11. All that’s left to do is enjoy the dish!

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