I had seen coconut jollof across the web but I had never thought of trying it till one faithful afternoon when I was clearing the freezer. There was a very old gravy probably three months old (it happens a lot here; they “my sisters” will keep food in the freezer and it becomes an issue leaving it to thaw to enable them eat) abandoned and left to possibly freeze to stale
It just happened I had coconut milk in the freezer and I decided to try this concoction. Goodness! Tomato gravy and coconut a match of unique flavours.
Taste: It is rich and has an exotic taste not like coconut, if you have not had coconut jollof before, you wouldn’t realize what in there. The first time I did it, my mother kept asking what I put in the jollof. I made it for my cousins a while back, and they were all wondering what it was. PS I didn’t tell them it is coconut. I wasn’t ready for their reactions.
Give it a try, it might be your favourite jollof.
- Half of basic jollof gravy
- 1 tablespoon coconut oil
- 2cups/480ml light coconut milk
- 1/2 cup/ 120ml water Adjust with the brand of rice
- 2 cups rice
- 1 teaspoon grounded dried shrimp
- 1 teaspoon grounded dried fish
- Dash of nutmeg
- Salt as required
Wash rice till water is cleared, set aside. Put basic jollof gravy in a medium sauce pan on medium heat. Stir in nutmeg, grounded shrimp and fish. Add in coconut oil, washed rice and coconut milk. Add water and salt as required.
Cover tightly and bring to boil. Immediately it starts boiling, remove lid, using a thin wooden ladle or a long fork stir from bottom to top. Cover tightly and let simmer on low heat for 10-12 minutes. After the time has lapsed, remove lid, stir again. Cover tightly and let simmer for 10 more minutes till its well cooked. Serve.