east-african-coconut-rice

Coconut rice is one of those meals that I looked forward to with bated breath as a child growing up in Africa. Making this meal was a long and tedious process, but a rather enjoyable one. It usually started with de-husking the coconuts. You see, I grew up in a time and place where most respectable families owned a coconut tree or two in the back garden, which met the bulk of your coconut needs.

The knock-on impact of this was that you rarely had the pleasure of buying de-husked coconuts. You had to do it yourself! And of course, there were no fancy machines for this task. All you needed was a good old machete and a steady head and pair of hands, or for the less adventurous amongst us, we just relied on a stationary flat pointed pole which you stuck in the coconut with a bit of grunt and the work was done.

Next came the opening of the coconut, which my mum judiciously did using a chef’s knife (Le Hub chose to use a hammer for the task as you can see below..but hey ho – if it ain’t broke, why fix it?.), and then came the making of the coconut milk. This was usually the highlight of making this dish, and in fact, the entire raison d’etre of this dish is the coconut milk. The more authentic your coconut milk is, the better the flavour of the final dish. Here’s a link to a simple coconut milk recipe you can make in your kitchen in less than 5 minutes.

The inspiration for this dish came from my trip to Tanzania where I enjoyed several plates of Wali wa Nazi, which is the Swahili name for coconut rice. I found this dish to be delightfully fragrant from a rich combination of heady spices like cumin or coriander, and made a note to self to replicate the recipe in my kitchen. This dish is deliciously simple. Fry up your spices to release the flavours, slowly cook the rice in a flavoursome coconut milk sauce, and pretend to your family that you’ve got a degree or two in culinary arts!


East African-Inspired Coconut Curry Rice (Wali Wa Nazi)
East African-Inspired Coconut Curry Rice (Wali Wa Nazi)
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Servings
4 people
Cook Time
35 minutes
Servings
4 people
Cook Time
35 minutes
East African-Inspired Coconut Curry Rice (Wali Wa Nazi)
East African-Inspired Coconut Curry Rice (Wali Wa Nazi)
Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Servings
4 people
Cook Time
35 minutes
Servings
4 people
Cook Time
35 minutes
Ingredients
Units:
Instructions
  1. First, toast your spices. Heat up a dry frying pan, and dry roast your cumin and coriander for 1 - 2 minutes, until the aroma is released. Take off the heat and set aside.
  2. Add coconut oil to a Dutch Oven, and when hot and on medium heat, fry your onions for a few minutes until they are soft and coloured. Add your toasted spices and curry powder and fry for one more minute.
  3. Add your coconut milk, stock cube, salt and pepper to the dutch oven, and bring to a boil. Reduce the heat to low-medium, add the rice and cover and allow to simmer for 25 - 30 minutes.
Recipe Notes

When simmering the rice, ensure your heat settings are set to low-medium. This will allow the rice to cook in the coconut milk before the milk is completely evaporated.

Check the rice at 10 minute intervals, and if the coconut milk is completely dry and the rice is not well cooked, you can add a little water, reduce the heat to low and allow to simmer covered.

Serve with Sweet Pepper Sauce or African Chicken Stew

 

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Nutrition Facts
East African-Inspired Coconut Curry Rice (Wali Wa Nazi)
Amount Per Serving
Calories 394 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 16g 80%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 444mg 19%
Potassium 157mg 4%
Total Carbohydrates 47g 16%
Dietary Fiber 2g 8%
Sugars 2g
Protein 8g 16%
Vitamin A 3%
Vitamin C 3%
Calcium 5%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

 

Emem

Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.

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