Chef note
Use coconut milk as part of the liquid, not the whole story, or the rice loses the savoury balance jollof needs.
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Coconut rice plate
Coconut Jollof Rice with Plantain Crisps
Rice & GrainsCoconut rice plateServes 4-69 ingredients5 steps
Ingredients
2 cups jasmine or long-grain rice
1 cup coconut milk
1 1/2 cups stock
4 tomatoes, blended
1 red bell pepper, blended
1 onion, sliced
2 tablespoons tomato paste
1 ripe plantain, thinly sliced
Vegetable oil and salt to taste
Method
1
Rinse the rice and set it aside while you build the stew base.
2
Cook the onion in oil, add the tomato paste, then fry the blended tomato and pepper mixture until thick.
3
Add the rice, coconut milk, stock, and salt, then cover tightly and cook on low heat until the grains are tender.
4
Fry or bake the plantain slices until crisp and golden.
5
Fluff the rice gently and finish with the plantain crisps on top just before serving.
Plating direction
Keep the plantain crisp and elevated on top of the rice rather than stirred through, so the textural contrast survives service.
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