Coconut jellof rice

This was a childhood favorite, we used to spend time grating coconut to make milk for our mom, coconut jellof rice was a Sunday staple at home with never any leftovers. Today 40+ yrs later and thousands of miles away from home it is still a favorite with my own kids.. Here is an easy recipe for you to try, and yes you don’t have to make your own coconut milk from scratch.


2 cups white basmati rice
1 can coconut milk (make sure there are 2 ingredients only, water and coconut extract, no guar gum etc) or make yours
4 fresh medium tomatoes  (diced)
1/2 large onion, diced (about 1 1/2 cups)
1 1/4 cups homemade stock or water
½ stalk of leaks (white only) washed and sliced
1 large clove garlic (chopped)
1 thump ginger (mushed)
1 tablespoon cold pressed coconut oil
1 ½ cups mixed vegetable  (or vegetable of your choice,  carrots, zucchini and green beans thinly sliced)
Salt and black pepper to taste
Fresh parsley for garnish (optional)



In a pot with a good lid, add coconut milk, diced tomatoes, onions, leaks, broth or water, garlic, ginger, coconut oil, salt and pepper to taste, bring to a boil,

Rinse the rice until the water runs clear, strain rice, add the rice and vegetable to the pot and stir to distribute, bring to a boil and reduce heat and cook covered until all the liquid is absorb. Turn off heat and allow to rest covered for about 10 minutes, add chopped parsley and fluff with a fork. Enjoy

Chief Yummy Officer


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