Nigeria and Cameroon have a local coconut rice recipe that is in a league of its own. This fragrant yet flavorful rice dish deserves a spot on your table. Here's our simplified twist on the traditional dish that is easy to make and will be ready in no time.
Note: You can use Ekaterra spices on anything, we just happen to prefer using them on plants.
Nigerian Coconut Rice
3 - 4
- 2 cups long-grain rice
4 cups coconut milk (2 cans)
1 medium yellow onion
2 - 3 habanero peppers (or scotch bonnets)
1 tablespoon Ekaterra All Purpose Seasoning
2 teaspoon liquid smoke
1 teaspoon Ekaterra Ground Country Onions
Sea salt (to taste)
1 piece kombu seaweed
Water as needed
Scallions/Green Onions (to garnish)
- Dice the onion and slice the habanero peppers and set aside
Pour coconut milk into a saucepan and bring to low boil over medium heat. Once the milk comes to a boil, add the chopped onions and rough chopped habanero pepper, liquid smoke, All Purpose Seasoning, Ground Country Onions, and sea salt and give the ingredients a stir
Add the rice to the saucepan, distributing the rice to ensure it is covered in coconut milk, but avoid stirring. Once all the rice is covered with the coconut milk, pour in the vegetable stock, drop in the piece of kombu, if using. Cover the saucepan with aluminum foil, then the lid, and lower the heat. Allow the rice to simmer until done adding water if needed.
Remove the kombu from the pan, garnish with chopped scallions (green onions) and serve as desired
- You can use Ekaterra spices on anything, we just happen to prefer using them on plant forward dishes.
- Traditional coconut rice usually is made with shrimps and smoked crayfish powder which lends a smoky umami flavor. We swapped these for seaweed and liquid smoke to replicate these flavors.