Recipes. AvartsyCooking » Nigerian Food. Coconut Jollof Rice. Coconut Jollof Rice is a play on your regular Jollof Rice, and the main difference between both would be the addition of Coconut Milk. Jollof Rice , is simply rice cooked in a tomato/pepper base which gives the dish its signature deep orange (oft times borderline red) color. If you already know how to make jollof rice, this should be a breeze for you and if you’ve never made jollof rice before, this is also a good way to learn and get started. Be sure to read the notes for some tidbits! To learn how to make Coconut Jollof Rice , here’s what you’ll need: 3 cups parboiled long grain white rice 1 can unsweetened coconut milk 1 s can tomato paste 3 m red bell peppers (tatashe) 3 m tomatoes 2 m red onions 4-6 scotch bonnet peppers (rodo) 5 garlic cloves Ginger (size of garlic cloves) 3 tbsps curry powder 3 knorr cubes 3 bay leaves 1/2 cup palm oil 1/2 cup canola oil Water 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.
Notes: Substitutes: Serving Suggestions: With baked smoked turkey… Enjoy… Nigerian Stew. Cooking for the complete newbie! Nigerian Stew is the basis for most Nigerian soups/stews. It is made from a blended mix of peppers, tomatoes and onions and it’s then boiled with oils and is often strong tasting because of the peppers. Once it’s been boiled, you can add any cooked meat of your choice to the stew; chicken, turkey, goat meat, meat/beef, tripe/shaki are some examples of what can be added to the stew. Nigerian Stew, while a liquid, should not have too watery a consistency. Its consistency should have a happy medium between watery and thick, but bordering more on the watery side.Across the board, the consistency for various Nigerian Stews vary; for instance, Fish Soup typically has a more watery consistency than say Meat/Chicken/Turkey Stew.
Nigerian Stew is sometimes called Red Stew , simply because, well, it is red (sometimes borderline deep orange). Beginner Basics are a series of posts geared towards the complete beginner interested in learning how to cook Nigerian Food. Recipe collections – Jollof Rice Recipe. Jollof Rice is among the best known of West African dishes not only because it is delicious and easy to prepare, but because the ingredients are readily available in Western countries! Its origin, however, remains a bone of contention between several West African nations.
There are many regional cooking variations—this version is my mother’s! 500 g (1 lb) lean beef or chicken Salt and ground white pepper, to taste Vegetable oil for frying 1L (1-3/4 pt) stock or water with 3 crushed stock cubes 3 large onions, finely chopped 4 cloves garlic, peeled and finely chopped 2-3 chillies (hot peppers), finely chopped 4 large tomatoes, blanched, peeled and blended or mashed 45 g (3 tablespoons) tomato paste 250 g (8 oz) each of assorted chopped vegetables, e.g. carrots, green beans, mushrooms and capsicums (sweet or bell peppers) 500 g (1 lb) long-grain rice Lettuce, parsley or fresh coriander (cilantro) and hard-boiled eggs to garnish Related posts: The easiest way to cook Jollof Rice. Recipies i want to make. Blogs. To Make. Food Crazy. Food.