How to Prepare Nigerian Coconut Rice and Spicy Chicken
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.
- 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
- 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.
- Pour a little vegetable oil in the pot and warm over medium heat.
- Throw in half of the shredded onions and allow it to simmer for 30 seconds. (This allows the onions to release their flavor.)
- Add half of the Scotch bonnet and allow both to simmer for another 30 seconds. Then add 2 teaspoons of dry thyme and curry.
- Pour in some chicken stock and 1 cup of water.
- Add 6 tablespoons of ground crayfish and a few pinches of salt. Also crumble 2 cubes of soybean seasoning cubes (Maggi) and stir in.
- Add the smoked mackerel and allow the mixture to boil for about 2 to 3 minutes.
- Pour in the rice and allow it to cook for about 10 to 15 minutes until it's properly cooked.
- Pour some vegetable oil in a pan and heat it.
- Add the remaining shredded onions and Scotch bonnet and allow it to simmer for 1 minute.
- Add salt and the beef skin (kpomo). Add the already fried chicken wings and stir.
- Serve hot.
© 2019 Eunice Godfrey