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It's your favorite girl @debbie-ese 😍
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Coconut rice is one of the numerous variants of rice that is popular in Nigeria and it is known for the unique tastes and creaminess that coconut offers. I prefer to use fresh coconuts rather than the powdered flavor or canned coconut milk. Nothing beats fresheness. Even though those alternatives also work but I prefer to buy a fresh coconut and process the milk.
Ingredients
4 cups of rice
1 medium-sized coconut
5 scotch bonnet peppers
1½ onions
3 teaspoons of crayfish
⅓ cup vegetable oil
1 teaspoon curry powder
Fish
2–3 seasoning cubes
Salt
Step by Step
To start the cooking process we will wash our scotch bonnet peppers and onions. Then blend with crayfish. Set aside.
The next step is to extract the coconut milk by breaking the coconut and cut it into small sizes that can be easily blended.
Blend the coconut until it is smooth and extract the coconut milk with a fine sieve and set aside.
Next, wash your rice and parboil it by cooking it halfway done. Then drain the starchy water and rinse it. Set aside in a sieve.
Now, place a pot on medium heat and pour in the coconut milk that was just freshly extracted and allow it to boil.
Next, pour the pepper, onions and crayfish that you have grinded into the pot. Let it cook for some minutes before adding your seasonings.
Add your vegetable oil, curry and thyme, seasoning cubes and salt. Stir everything together very well.
Next, debone and shred your fish or add any extra protein you want to use at this point to allow the taste enter the food well.
Next, pour the rice that you set aside earlier and stir well so that it can mix with other ingredients in the pot.
Allow the rice to cook until it is done.
Your coconut rice is ready to be served hot.
Thanks for reading and see you in my next one.
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