NIGERIAN COCONUT RICE RECIPE

Inspired by the classic Nigerian Coconut Rice is this easy to follow and flavour packed recipe.

This recipe should make your Christmas menu if you want something different from Jollof Rice.

INGREDIENTS 

400g of Basmati Rice (you can use any Long Grain Rice)

400ml of Coconut Milk

140ml of Water or Chicken Stock

1 large thinly sliced Onion

20g of Coconut oil

1kg of Chicken thighs

350g of slow roasted Baby Plum Tomatoes or sun dried Tomatoes  (you can use any Tomatoes you have available)

Optional- 50g of smoked Pancetta or Bacon Lardons (substitute with any smoked Sausages or you use Chorizo)

4 mild Green Chillies or 1 Habanero chilli

100g of frozen mixed Vegetables 

Salt to taste 

SPICE BLEND

Best to make your spice blend in batches, add olive oil and reserve in an airtight container in the refrigerator. Watch how to make your own spice and herb blend below;

30g of Ginger 

3 cloves of Garlic

6 Green Chillies 

1 large Onion

1 teaspoonful of Aniseed 

METHOD 

Watch how to make this flavour packed Nigerian Coconut Rice recipe with a twist below;

Please don’t forget to share, subscribe, try the recipe and leave comments with your feedback.

RECIPES TO TRY 

All photos, recipes and videos are by the owner of this blog.

KOOBI ANGWA MO - ARANCINI BALLS RECIPE ( Rice and Cheese balls)

Arancini Balls are Sicillian balls of Rice that are usually filled with Meat sauce, Mozzarella, coated in breadcrumbs and deep fried.  

'Angwa Mo', a popular Ghanaian Rice dish which translates to 'Oiled Rice', is usually made with salted Beef and served with Sardines and an Omelette. 

This recipe has fused two different cultures together without loosing the varied authentic flavours both dishes have.

I made the classic Ghanaian Angwa Mo with salted Fish instead of salted Beef on this occasion. 

See recipe link below👇🏾

KOOBI ANGWA MO

I’ve used the left over  'Koobi Angwa Mo' which includes the crunchy bottom bits known as 'Kanzo' for this recipe.

Watch how I managed to use Thai Hom Mali Rice, which has less starch content to the classic Risotto rice which Arancini is made from. 

How did I manage to get the mixture in a pliable way to form a ball? 

First let’s tackle the ingredients you need for this recipe.

INGREDIENTS 

100g of Koobi Angwa Mo rice or any leftover rice

100g of grated Mozzarella 

3 Eggs

40g of Panko Breadcrumbs 

1 tablespoonful of Corn starch

40g of chopped Spring Onions

3 or more chopped Green Chillies (optional)
Salt to taste

300ml of your preferred oil for deep frying

METHOD 

Watch how to prepare this flavour packed Arancini balls below;

Learn how to make the authentic Angwa Mo version below;

CLASSIC ANGWA MO RECIPE👇🏾

Do you have any leftover Jollof Rice? Why not try this👇🏾

JOLLOF RICE ARANCINI RECIPE

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All photos, recipes and videos are by the owner of this blog.

TRY THIS QUICK BORLOTTI BEANS, COCONUT MILK & JASMINE RICE RECIPE

Imagine the sweet taste of Coconut and Jasmine rice mixed with a woody flavour of Borlotti beans; which can be used as a base for a Vegetarian salad or served with your preferred stew.

Why not try this quick and flavour packed recipe with the ingredients below;

INGREDIENTS 

100g Borlotti Beans

150g of Jasmine Rice

250ml of Coconut oil

Salt to taste

BEST SERVED WITH;

Enjoy this Borlotti beans and Jasmine rice recipe with this amazing Chicken stew below;

METHOD 

Watch how to prepare this amazing Vegetarian side dish below;

Do not forget to subscribe, try the recipe and share. All photos, recipes and videos are by the owner of this blog.

MAKE THIS AMAZING EGG and SALTED BEEF FRIED RICE RECIPE

There are 3 rules that I always abide by when making  my Egg fried Rice.

1. The rice should be spiced or cooked in a broth for flavour 
2. The Egg should be Organic or Free range.
3. The Eggs should be chunky when cooked and wrapped around a cluster of rice.

SALTED BEEF INGREDIENTS 

50g of Beef with fat 

1 teaspoon of Caraway seeds

1 tablespoonful of Pink Himalayan salt or Sea salt

1 teaspoonful of Rosemary

1.5 tablespoonfuls of Apple cider vinegar.

INGREDIENTS 

6 Eggs

300g of Coconut and Salted Beef Rice (Angwa Mo)

1 sliced medium shallot

8 chopped mild green chillies (reduce or increase the amount to your personal preference)

1 tablespoonful of Coconut oil

Salt to taste 

SPICED COCONUT OIL RICE RECIPE 

Watch how to prepare this amazing Egg fried rice with salted Beef below;

Don’t forget to subscribe, try the recipe, leave comments with your feedback and share.

GHANAIAN CHILLI BEEF and EGG FRIED RICE RECIPE

What do you mean by the ‘ Ghanaian fried Rice recipe’? With a cheeky grin, I described the recipe was inspired by the Ghanaian boarding school experience.

 One had to enjoy their black chilli sauce (Shito) with most things including boiled rice (after sneaking it out of the dinning room to our various dormitories). 

I particularly enjoyed mixing my Rice with Sardines, the Black Chilli sauce and wish I could add some sliced Onions. 

As I looked into my fridge for something quick for lunch, I decided to create this recipe. Funny how ones experience shapes their decisions for the future. I decided to also film the recipe with the limited time I had, before I went to work.

Watch how to prepare the perfect Coconut rice below, which works perfectly with this recipe.

The best tasting Black Chilli sauce (Shito) recipe is available on my YouTube channel, ‘Ndudu by Fafa’.

Don’t forget to subscribe and share.

I decided to use cured Beef for this recipe, since it’s what I had available. The Beef was cured only for 12 hours, hence wasn’t as salty. Please avoid adding Salt if you’re using cured Beef. You can use any Meat, poultry, Fish or Seafood for this recipe. Be creative!

INGREDIENTS

1 teaspoonfull of Coconut oil

250g of boiled Rice

2 tablespoonful of Black Chilli sauce (Shito)

180g of thinly sliced Sirloin steak

1 deseeded and diced Green Pepper

2 Eggs

Watch how to make this easy to follow recipe on my YouTube channel below;

Don’t forget to subscribe, try the recipe, leave a comment with your feedback, like the video, share with and friends.

All photos, recipes and videos are by the owner of this blog.

MY PERFECT COCONUT RICE RECIPE (ITV, THIS MORNING).

Quenching your thirst with Coconut water under the hot sun of Accra , with your neck extended backwards, eyes squinted (shading from the sun rays), enjoying every soothing gulp of sweet juice in your throat, is a feeling one has to enjoy whenever you visit Ghana. 

It's mesmerising and toe curling at the same time watching young men climb the Coconut tree to pluck a few to trade. They pack the Coconut skilfully in a wheelbarrow as they roam the streets of Accra for customers. 

Coconut plays a huge role in most Ghanaian snacks, sweets and the oil is used for  cooking, hair and moisturising the skin.  

The classic Coconut rice doesn't include Kaffir Lime; however if you've been following my methods of cooking, you'll know my love for incorporating new flavours, in creating new recipes.  Kaffir lime is used in this recipe for it's aromatic flavour and the slight 'tanginess' it adds to this dish. Try it and thank me later. 

This recipe is inspired by the popular Ghanaian Coconut rice, known as  Angwa Mo, which is rice fried and cooked in a spiced oil with salted Beef.

I made this Coconut rice on ITV 'This Morning' and had everyone complementing me about the smell, texture and taste.

I preferred using Basmati rice for this recipe, as it gives the dish a fluffier texture. Watch the video below;

Ingredients 

200g of Jasmine rice , Long grain rice or Basmati rice 

250ml of Coconut milk

60ml of Coconut water or Water

1 small finely diced Onion

1 tablespoonful of Coconut oil

2 fresh Kaffir Lime leaves or 1 teaspoon of Lime Zest.

Half a teaspoon of Salt

Method 

Pour your rice into a colander and run it under a warm tap for 3-4 minutes or until the water runs clear.

Place a saucepan with the Coconut oil on a medium heat for 2 minutes.

Add the Onions and fry gently for 3 minutes and add the Kaffir Lime.

Add the washed rice and stir, till well combined.

Add the Coconut milk and water, and turn the heat up. Once the rice starts to boil, reduce the heat to its lowest setting. Cover the rice with a grease proof paper and the lid of the saucepan to trap in the heat. 

Cook the rice in its steam for about 20-25minutes. (Don't be tempted to lift the lid off the rice when it's steaming). 

Watch the full recipe with another twist on my YouTube channel, 'Ndudu by Fafa'. Don't forget to subscribe and share. 

Serve your rice with your favourite stew, sauce or soup and better still use the leftovers for fried rice, which will be my next recipe on my YouTube channel. Have you subscribed yet? 

All photos ans recipes are by the owner of this blog. 

COCONUT RICE (ANGWA MO)

Hello everyone, 

I hope you enjoyed this episode of the popular Ghanaian inspired Coconut rice with the spicy tomato sauce and fried fish. I particularly enjoyed preparing this dish and serving 'Uncle Ato' his portion. 

Coconut rice in Ghana is mostly paired with an omelette and it's the quick, fix dish when one is tired. Enjoy this old school recipe. 

Serves 6

Ingredients; 

Rice:

2 cups of Jasmine rice / Long grain rice/ Basmati rice/Brown rice 

1 cup of water / Vegetable stock/ 

Alternatively use 1 cup of Coconut milk and half a cup of coconut juice. 

1 finely diced shallots

4 tablespoons of Coconut oil

Salt to taste

Half a teaspoon of blended green chilli and onions. 

1 teaspoon of cumin seeds

Fish

6  medium sized Sea Breams/ Red Snapper or your preferred fish (Gutted, cleaned and divided in two, by your fish monger )

100g of flour

1 teaspoon of freshly milled black pepper

Salt to taste

1 sprig of Rosemary 

700ml Sunflower oil

Tomato sauce

125g of Tomato purée mixed with 150ml of water to a smooth paste. 

700g of fresh sun ripened Tomato cut into chunks 

3 large Red peppers cut into chunks (optional)

20g of roughly chopped peeled Ginger

10 fresh red chillies

10g of crushed Guinean pepper or Grains of Paradise. 

3 large Red Onions

2 large white onions. 

150ml of Groundnut oil

1 Shrimp stock cube

Salt and pepper to taste.

Watch the video on how to make the perfect tomato sauce. 

Method;

Sauce:

Add the oil to a saucepan and place on a medium heat. 

Blend the onions, Grains of Paradise, Ginger and chillies into a paste. 

Add the 'Onion blend' to the oil and fry till the volume reduces in half. 

Add the tomato purée and cook till it turns into a paste. This should take about  12-15 minutes. 

Blend the tomatoes and pepper till smooth. 

Add the tomatoes to the saucepan and stir till well mixed. 

Reduce the heat to a low setting, add the shrimp stock and cook for 25 minutes. 

Add the chunks of cut onions and cook for a further 2 minutes. Take your sauce off the heat and use when needed.  

Rice;

Wash the rice till the water runs clear and soak for about 5 minutes

Whilst the rice is soaking, melt the coconut oil in a saucepan, on a medium heat

Add the shallots and cumin seeds. Fry for 2 minutes till the onions starts to brown (Careful not to burn them)

Drain the water, off the soaked rice 

Add the rice to the oil and fry for 3 minutes. 

Tip: 

To intensify the coconut flavour of the rice, why not try using coconut milk instead of water or stock? 

Add your preferred stock/ water / Coconut milk & juice. 

Stir and increase the heat. 

Once the rice starts to boil, decrease the heat to a low setting. 

Cover with a scrunched baking paper and the lid. 

Cook the rice for 20-28 minutes or until fluffy

Fish

Tip:

Wipe the fish with a kitchen towel to get rid of any excess water. (Crispy skin secret)

Salt the fish and bring to room temperature.

Add the oil to a frying pan or wok

Place the oil on a medium heat for 3-4 minutes. 

Add the sprig of Rosemary and fry till crispy. Set aside for later. 

In a bowl add the flour, black pepper,  your preferred optional herb or spice (Rosemary, thyme, Sage) and mix well. 

Toss the fish in the flour, dust off any excess flour and gently lower the fish into the oil (All necessary precautions should be taken, when dealing with hot oil). Repeat this process until all the fish is fried. 

Tip;

Don't overload the wok or frying pan with the fish, as this will decrease the temperature of the oil, guaranteeing you a 'soggy fried fish'. 

Fry the fish for 3 minutes on each side and place on a blotting sheet  (to get rid of any excess oil)

Ato Brown (Director, ABNTV)

To serve: 

Best served with a crunchy mixed green salad and a chilled beer. 

All photos and recipe are by the owner of this blog.