Nigerian Coconut rice is a special dish cooked with rice and coconut milk. It tastes so great that one can not mention a renowned eatery in Nigeria or talk about a ceremony in the country without mentioning the dish.

Nigerian Coconut Rice is a popular meal in many homes, parties, and events. Its delicious coconut flavour and aroma always leave my guests wanting more. Although it looks similar to Nigerian Jollof Rice, the aroma and “coconuty” taste are not the same.

Nigerian Coconut Rice can also be made without stews or tomatoes, giving it a look similar to plain boiled rice but with a distinct coconut flavour.

Ingredients for Nigerian Coconut Rice

1. 500g Parboiled Rice (Here’s How to Parboil Rice)

2. 150ml Tomato Stew

3. 100ml Coconut Milk(Here’s how to make extract coconut milk from whole coconut)

4. 100 ml Chicken/ Beef stock or plain water

5. 1 medium-sized Onion bulb

6. Ground Crayfish(optional)

7. 2 Stock cubes/stock powder/ Seasoning of choice

8. Pepper (to taste)

9. Salt (to taste)

How to Cook Nigerian Coconut Rice

• Cut the onion and garlic, and strip the thyme (if you are using fresh). Prepare the smoked mackerel by removing any remaining bones before flaking. Keep to one side.

• Wash the rice at least three times until the water goes from cloudy to slightly clear to remove excess starch. Drain in a colander.

• Heat oil in a saucepan under medium heat and pour in the onions.

• Allow to cook until the onions start to brown, then add the garlic ground pepper and curry powder.

• Stir for around 30 seconds. Pour the coconut milk into the pan. It is normal for the cream and the liquid in the canned coconut milk to separate in cold weather. If this happens, use a spoon to scoop out the cream at the top into the pan before tipping the liquid in.

• Add the thyme, crayfish and some salt. Then pour in the rice with some salt to taste. Add the fish.

• Add enough water to cook the rice – remember to take into account the liquid coconut milk, which means that you need less water than you would typically use.

• Cover the pan and bring the mixture to a boil. When the rice has nearly absorbed all the liquid (the liquid does not cover the rice anymore at this point), add the peppers and cover the pan.

• Reduce the heat until the rice absorbs all the liquid. Remove from heat and fluff the rice with a fork.

The preparation of Nigerian Coconut Rice is not only an exercise in culinary skill but also a celebration of cultural heritage. It showcases the resourcefulness of Nigerian cooking, as it transforms simple and accessible ingredients into a dish that is elevated and sophisticated in taste.

In conclusion, Nigerian Coconut Rice is more than just a meal—it is a symphony of flavours that tells a story of tradition, creativity, and a love for good food. Whether enjoyed as a family dinner or shared during festive occasions, this dish is a testament to the vibrant and diverse culinary tapestry of Nigeria.