Coconut Jollof Rice is a double dose of flavor as it combines two amazing dishes in one pot. Why choose when you can have both! This recipe brings together the fragrant flavors of Nigerian coconut rice with the deep rich flavors of jollof rice. Both dishes feature on holiday tables and celebrations across West Africa. This recipe features Egunsi Foods Ata Din Din sauce and Ekaterra Jollof Mix, a match made in culinary heaven, putting this pot of rice on your table in 30 minutes or less.
Note: You can use Ekaterra spices on anything, we just happen to prefer using them on plants.
Coconut Jollof Rice
Two amazing West African rice dishes come together in one pot as Coconut Jollof Rice. This fragrant, deep, rich flavored dish is one you will want to have on your meal rotation. Combining Egunsi Foods Ata Din Din sauce with Ekaterra Jollof Mix will get this pot of rice on your table in 30 minutes.
3 cups golden sella basmati rice (sub with long grain rice)
4 cups vegetable stock, or water
2 cups whole coconut milk (approximately 1 can)
1 medium onion, diced
1 - 2 yellow habanero chilis (optional)
1 jar Egunsi Foods Ata Din Din sauce
2 tbsp tomato paste
3 tbsp Ekaterra Jollof Mix
1 tbsp coconut oil (or oil of choice)
2 tsp liquid smoke (optional)
salt, to taste
Dice the onion and slice the habanero peppers and set aside
Place a pan (preferable a dutch oven) over medium heat and pour in the coconut oil. Saute the onions until they become translucent. Add in the tomato paste and continue stirring for another 2-3 minutes, then add the sliced habaneros
Pour in and stir a jar of Egunsi Foods Ata Din Din sauce. Add in the coconut milk, Ekaterra Jollof Mix, and salt and give everything a stir then pour in the vegetable stock
Add the rice to the saucepan, distributing the rice to ensure it is evenly distributed in the pan. Avoid stirring so the rice doesn’t burn. Lower the heat and simmer until water is completely absorbed and the rice is tender - about 20 - 25 minutes. Check half way through cooking and add more stock or water if needed.
Remove the rice from the heat and serve or store in the refrigerator for up to 1 week.
If you are using a saucepan, versus a dutch oven, cover the saucepan with aluminum foil, then the lid, and lower the heat.