by Kitchen Butterfly
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Kitchen Butterfly's Notes:
Expand2 tablespoons of coconut/vegetable oil Ask a question about this ingredient
6 medium-sized fresh tomatoes/ a 400g tin of tomatoes Ask a question about this ingredient
3 medium sized onions (1sliced thinly, 2 blended) Ask a question about this ingredient
½ or less of fresh chili (yellow is my favourite!), to taste Ask a question about this ingredient
1 tablespoon tomato puree Ask a question about this ingredient
2 tablespoons curry powder Ask a question about this ingredient
2 teaspoons dried thyme Ask a question about this ingredient
1 stock cube Ask a question about this ingredient
500g Basmati or long grain rice 6 teacups, rinsed and drained (I prefer Basmati; I don’t use easy cook rice) Ask a question about this ingredient
400ml water or stock (vegetable, chicken or meat) Ask a question about this ingredient
400ml coconut milk Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
Optional - mixed herbs, curry powder and dried thyme Ask a question about this ingredient
In a blender, blend tomatoes, 2 onions and chili pepper; till smooth. This will take about 2 minutes, pulsing in a blender
Ask a question about this stepIn a large pan, heat oil and add sliced onion; stir-fry for 1-2 minutes; add blended tomato mixture, tomato puree, curry, thyme and season with salt. Stir on medium heat for 10-12 minutes so the mix cooks and the raw taste of the tomatoes is gone.
Ask a question about this stepIf using, add water/stock and coconut milk. Stir well, season to taste and add rice. Stir again. Cover pan and bring to the boil.
Ask a question about this stepWhen it comes up to the boil, add butter, stir again and turn down the heat – letting the rice steam for another 15-20 minutes, or till cooked (depending on how you like your rice). If rice is getting too dry, add some more stock or water, stir gently and leave to cook.
Ask a question about this stepWhen it’s cooked, take off heat and remove the cover of the pot. Put a tea cloth over the top and leave till ready to serve.
Ask a question about this stepVariations: For kids - omit the chili and add 2 large carrots (peeled and roughly grated) and 1-2 cups of cooked (lean) minced meat in step 2
Ask a question about this stepGarnish with slices of green peppers and cilantro (coriander) leaves. Serve with fried plantain (dodo)
Ask a question about this step
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Thanks for this recipe. A good friend introduced me to Nigerian food. The flavors were delicious. I've wanted to prepare Nigerian dishes myself, but recipes aren't readily available. I'll try this tonight!!