How to Prepare Nigerian Coconut Rice and Spicy Chicken

Eunice is a wife who practically lives in the kitchen. She loves to share her recipes.

Coconut rice is not a traditional Nigerian delicacy. However, Nigerians borrowed this recipe and added a twist to it to make it their own. The secret ingredient to their adaptation is ground dried crayfish and smoked mackerel. In future articles, I plan to share more recipes that use these regional ingredients as a primary flavoring.

Now let's learn how to make coconut rice the Nigerian way. I like to pair this dish with spicy chicken for my family.

Ingredients

• 1 bowl coconut milk, sieved for particles
• 3 cups long-grain rice
• 2 onion bulbs, finely shredded
• Cooked beef skin (kpomo)
• Chicken wings
• Smoked mackerel
• Scotch bonnet
• Ground crayfish
• 3 Maggi soybean seasoning cubes

Instructions

1. Par-boil the rice and drain in a colander. Season the chicken wings with a little dry thyme, curry, salt and 1 cube of soybean cubes (Maggi). Steam over medium heat before deep frying.
2. Pour a little vegetable oil in the pot and warm over medium heat.
3. Throw in half of the shredded onions and allow it to simmer for 30 seconds. (This allows the onions to release their flavor.)
4. Add half of the Scotch bonnet and allow both to simmer for another 30 seconds. Then add 2 teaspoons of dry thyme and curry.
5. Pour in some chicken stock and 1 cup of water.
6. Add 6 tablespoons of ground crayfish and a few pinches of salt. Also crumble 2 cubes of soybean seasoning cubes (Maggi) and stir in.
7. Add the smoked mackerel and allow the mixture to boil for about 2 to 3 minutes.
8. Pour in the rice and allow it to cook for about 10 to 15 minutes until it's properly cooked.
9. Pour some vegetable oil in a pan and heat it.
10. Add the remaining shredded onions and Scotch bonnet and allow it to simmer for 1 minute.
11. Add salt and the beef skin (kpomo). Add the already fried chicken wings and stir.
12. Serve hot.

© 2019 Eunice Godfrey