Coconut rice

 Ingredient 

Rice

Tomato Stew

Coconut Milk

Chicken (whole chicken or drumsticks)

Pepper – to taste

Salt (to taste)

Onions – 2 medium sized bulbs

Seasoning – 3 Maggi/Knorr cubes & Thyme (1 teaspoon)

Before you cook Coconut Rice

Prepare the tomato stew if you don’t have some in the freezer. Visit the Tomato Stew page for details on how to do that. It is advisable to prepare tomato stew before hand and keep in the freezer. This is so that whenever you want to cook any jollof rice related dish, it is just a matter of adding it to your cooking.

If you will use whole chicken, wash and cut the whole chicken into pieces. Place the pieces in a pot; add water till it just covers the pieces of chicken, add the chopped onions, stock cubes and thyme and start cooking. The cooking time depends on the type of chicken. The rooster or cockerel cooks much faster than the hen but the hen is tastier.

Cook till done and add salt to taste. Put the pieces of chicken in a sieve to drain, then fry with vegetable oil. You can also grill it in an oven. This is to give it a golden look which is more presentable especially if you have guests for dinner. Read how to season and grill chicken for more one this.

Now is the time to extract the coconut milk. This is quite an easy task if you follow the procedure detailed in How to Extract Coconut Milk. Set the coconut milk aside.

Parboil the rice using the method detailed in parboiling rice for cooking coconut rice. Wash the parboiled rice and put in a sieve to drain.

Method

Now we need a pot big enough to accommodate the rice till it is done. Bear in mind that the rice will normally rise by at least one quarter of its quantity from the parboiled state to the done state.

Pour the chicken stock, coconut milk and the tomato stew into the selected pot. Set on the stove to boil. Add the drained parboiled rice, salt and pepper to taste. If necessary, top up with water to bring the water level to the same level as the rice. This is to ensure that all the water dries up by the time the rice is cooked.

Cover the pot and leave to cook on medium heat. This way the rice does not burn before the water dries up.

If you parboiled the rice as described at parboiling rice for cooking coconut rice, the rice should be done by the time the water is dry. Confirm that the rice is done by tasting it. That’s the way coconut rice is cooked.

 

 

Watermelon juice

Watermelon tastes great just on its own.

Slice the watermelon into halves and into smaller strips and use a small spoon to scoop out the seeds

Remove the seeds, and scoop chunks of watermelon from the skin into the blender

Blend the watermelon until it is totally pulverized

This should not take more than a minute

Squeeze the juice of one small lime into the blender and blend for a few seconds

Pour the watermelon juice into a jug over ice.

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Sponge cake

The quantity of ingredients required will be determined by the size of cake you want to bake.

Ingredients

Flour

Baking powder

Eggs

Sugar

Vanilla

Whole milk

Butter

Salt

Method

Mix the eggs in a large mixing bowl for about five minutes

Add sugar and continue whisking for another five minutes until it is very light and fluffy

Add vanilla and stir

In a separate bowl, sift all dry ingredients together

Add eggs and sugar

Heat milk and butter in a saucepan and add to the batter until well mixed

Then pour into greased and floured eight-inch round cake pans

Bake at reduced heat until the middle springs back when touched or when a toothpick is inserted in the centre and it comes out clean

Remove from oven and let it cool for 10 minutes

Cakes are close to being done when you start perceiving the aroma.

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