Recipes Made Easy!
Coconut Jollof Rice
Here is another version of jollof rice you can try with the Pepper and Stew Jollof Sauce.
It’s similar to normal jollof but as the name implies, it also contains coconut.
I used a coconut here but you could also use tinned coconut milk.
This serves up to 4 people
Here is what you will need:
1 small coconut, flesh grated
1 jar of Pepper and Stew’s jollof sauce
350ml chicken or vegetable stock
400g basmati rice
Salt and Pepper and any other spices you fancy
Smash open the coconut (I used a hammer), crack and drain the coconut juice.
Using a sharp knife, remove the flesh from the shell and grate into a bowl.
Wash the rice and add to a medium size sauce pan.
Add the jollof sauce, grated coconut, its juice, stock and seasoning.
Bring to the boil, then lower the heat and leave to cook slowly.
Check and stir after 10 minutes ensuring the rice is evenly coated with sauce.
Add more stock if necessary.
Once ready, serve hot. I had this with fried plantain and fried pork chops.
For the pork chops I used one of Lorraine Pascale’s recipes, simply season the pork chops with salt , pepper and fennel seeds then fry each side until nice and golden brown.