Coconut Jollof Rice


    • 4 cups Lotus Parboiled Rice
    • 1 small onion chopped
    • 1/4 cup coconut oil
    • Good N Natural Coconut Milk (Powder)
    • 1 tsp curry
    • 1 tsp thyme
    • 2 tbsp concentrated tomato paste
    • 1 tsp all-purpose seasoning optional
    • Bay leaves
    • 2 cups pepper/pimentos
    • 1 beef bouillon cube
    • 1 tsp salt


      1. Heat coconut oil on medium heat, add chopped onions, curry and thyme
      2. Saute until onion becomes translucent. Add tomato paste, all-purpose seasoning and stir to combine
      3. Leave it to cook for 5 minutes then on low heat
      4. Add the pepper and continue to simmer until oil floats on top of the sauce and sauce reduces in size (about 10 minutes)
      5. Add coconut milk, stir to combine and leave to boil for 5 minutes
      6. While you are waiting for the sauce, quickly rinse the rice under warm water until water runs clear and set aside
      7. After 5 minutes of boiling the sauce, add washed rice, bay leaves
      8. Cover the pot and cook on low heat for 15 minutes
      9. Check for salt, seasoning, water level and adjust accordingly (if the rice needs water because it is not soft yet, add 100ml evenly on the rice at a time and mix to combine)
      10. Jollof rice needs steam to cook rather than water. It can easily get water logged if care is not taken
      11. Cook rice until tender. Serve warm and enjoy with other sides of choice