1 hour, 5 minutes
About the recipe: Jollof rice is one of the most popular dishes in West Africa though there are often subtle differences in ingredients from region to region. This recipe keeps the traditional basic ingredients but the coconut milk adds a sublime creaminess to the dish and the method of intensifying the colour and flavour of the tomato purée removes the need for food colouring or palm oil to give the dish its traditional colour. The dark soy sauce adds a real depth of flavour and, crucially, is a natural alternative to the more commonly used msg based seasoning cubes often used in this and many other West African dishes.
How to make Coconut Jollof Rice?
Coarsely blend the pepper, onion, plum tomatoes, chilli and set aside. Add the oil and tomato purée into a heavy gauge pot and gently bring to heat stirring constantly. When the purée begins to darken and slightly separate, add all the other ingredients except the rice, and stir. Bring mixture gently to the boil and then gently stir in the rice and raise the temperature slightly. When the mixture comes back to the boil, turn the heat down to its lowest setting and cover the pot.
Leave to cook unopened for 20 -25 mins before opening. Most of the liquid should have been absorbed leaving the rice fluffy and slightly al dente. Gently mix the rice without scraping the bottom and then cover and cook for another 3-5 mins.
Serve while hot with your chosen accompaniments.