Crunchy Coconut Jollof Rice

Name: Crunchy Coconut Jollof Rice
Cook time: 50 s
Total time: 50 s
Yield: 6
Cuisine: African - style
Ingredients: 4 cups White Rice; 2 tablespoons Corn oil; 10 Prawns; 1 Onions (Chopped); 2 Fresh Pepper; 1 Red Bell Pepper; 4 Fresh tomatoes (Chopped); 1 Big Smoked Fish; 1 cup Coconut Milk; 2 MAGGI Crayfish; 1/2 teaspoon Chopped Ginger; 1/2 teaspoon Chopped Garlic; 3 cups Water; 1 Green Bell Pepper; 1/2 cup Coconut Crunches

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Intermediate

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50 Min

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Ingredients

6 Portions

Rice, white, medium-grain, cooked, unenriched

4 cups

Corn oil

2 tbsp

Prawns

Onions, raw

Peppers, hot chili, red, raw

Poivron rouge

Tomatoes, red, ripe, raw, year round average

Fish, cisco, smoked

Nuts, coconut milk, raw (liquid expressed from grated meat and water)

1 cup

MAGGI Crayfish Tablet Fort 24(60x10g) SP

Ginger root, raw

0.5 tsp

Garlic, raw

0.5 tsp

Water

3 cups

Peppers, sweet, green, raw

Coconut Crunches

0.5 cup

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Nutritional Information

per serving

Carbohydrates

47.3 g

Energy

437.2 kcal

Total fat

20.82 g

Protein

16.37 g

per serving

Recipe steps

50 min

10 min

35 min

5 min

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Recipe steps

50 min

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Heat up a pan, add coconut oil. When oil is hot, add chopped onions, ginger, garlic and allow to fry for 3 minutes. Add the chopped pepper, tomatoes, red bell pep

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Recipe steps

50 min

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Add coconut milk, water, 2 MAGGI Crayfish tablets then bring to boil. Add the deboned smoked fish, shrimp and rice and allow to cook for 25 minutes.

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Recipe steps

50 min

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Cut the green bell pepper into dice then add to rice and add the coconut flakes as well then let it simmer for 5 minutes.

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Crunchy Coconut Jollof Rice

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Crunchy Coconut Jollof Rice

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