Nigerian Coconut Rice

Ingredients

• 4 cup Rice
• 1 piece red bell pepper
• 3 piece Long paprika pepper
• 1 piece onion
• Yellow pepper and scotch bonnet
• 8 tbsp coconut oil
• 2 piece smoked catfish
• 1 tbsp thyme
• Seasoning cube
• 2 piece bay leaf
• 1 tbsp adobo seasoning
• Spring onion

Method

1. 1

   Crack the coconut open, pry out the meat, cut into pieces, and blend with warm water until smooth.

2. 2

   Strain the blended coconut mixture through a cloth or sieve to extract fresh coconut milk and set aside.

3. 3

   Prepare the pepper blend by combining the red bell pepper, long paprika pepper, onion, yellow pepper, and scotch bonnet, then chop roughly using a mini chopper or blender.

4. 4

   Heat coconut oil in a pan, then fry grated garlic and ginger for about 30 seconds.

5. 5

   Add cleaned catfish to the oil and stir around for about a minute to release flavor.

6. 6

   Stir in the roughly blended pepper mix, thyme, seasoning cubes, and bay leaves, then allow to fry for about five minutes.

7. 7

   Wash and parboil the rice with hot water and salt, then drain.

8. 8

   Add the prepared rice into the pan and stir-fry for about five minutes.

9. 9

   Pour in the freshly made coconut milk so the liquid is slightly above the rice, cover, and let it simmer gently on medium heat.

10. 10

    Check the rice, add a bit more water or coconut milk and adobo seasoning if needed, then cover with foil paper to trap steam and cook completely.

11. 11

    Finish off by stirring in chopped scallions, remove from heat, and serve.