Coconut Jollof Rice

Course: SidesCuisine: Mother Dishes of Africa, Vegetarian

Servings

6

servings

Prep and Cooking Time

1

hour 

Ingredients

• 2 cups long-grain rice

• 1/4 cup coconut milk

• 1/4 cup vegetable oil

• 1 onion, finely chopped

• 1 red bell pepper

• 1 green bell pepper

• 3 large tomatoes

• 1 teaspoon Yaji Mama Put

• 1 teaspoon Yaji Ataré

• 1 cube bouillon or broth

• 1 teaspoon curry powder

• 1 teaspoon thyme

• Salt to taste

• 4 cups chicken or vegetable broth

Directions

• Rinse the rice and set aside.
• In a large pot, heat the vegetable oil and sauté the chopped onion until translucent.
• Put peppers and tomatoes into food processer and blend into a paste. Put paste into pan with onions. Cook until the mixture thickens and the oil separates.
• Stir in Yaji Spice Mama Put, Yaji Ataré, curry powder, thyme, and salt.
• Add the rice and coat it with the sauce.
• Pour in the coconut milk and broth or bouillon cube. Bring to a boil, then cover and simmer for 20-25 minutes, or until the rice is cooked.
• Fluff the rice and serve.

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