Coconut Jollof 

Jollof with a hint of coconut is amazing. This recipe is my everyday go to method to making coconut jollof.


 1 can of coconut milk

4 cups of parboiled rice

5-7 roman tomatoes

1 can of tomato paste

1 red bell pepper

1 onion

1/2 tsp of nutmeg

1 tbsp of ginger

2 maggi cubes

1 tsp of thyme

1 tsp of curry

vegatable oil

3 tbsp of mince ginger

1 TBsp of crayfish

1 tsp of red peper

 2 lbs of boiled meat

2 cups of meat stock


Blend you tomatoes, habanero, and red bell peper and set aside


In a pot begin to fry in oil your tomamto paste, ginger, and onions, for about 2-3 mins. Once onions are semi-burnt pour in tomato mixture. 


Cover and fry the tomato mixture for about 20 minutes until the liquid evaporates and the stew becomes thicker. ( Add in curry, maggi, thyme, nutmeg,bay leaf and ginger )


Next add in coconut milk and meat stock, mix throughly.


** Tip ** make sure you wash your rice with cold water about 3 times


Your sauce should have a orange look to it, this is fine lol taste and adjust as needed


Add in rice, the mixture of stew and rice should be equal.


Place stove of low low heat and cover and allow to cook for 10-15 minutes.


You may notice that it is beginning to burn, this is normal lol.


If more liquid is needed add in a 1/2 cup of water, if not proceed to the next step.


Cover pot with a piece of foil, making sure to seal all openings.


Cook for another 10 minutes until done .






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