How to Prepare Coconut Jollof Rice: The Nigerian Style

How to Cook Coconut Jollof Rice- The Nigerian Style

How to Cook Coconut Jollof Rice


Jollof rice is one of the best known dishes in Africa. It has sparked international rivalries within the continent and some would argue that it is Africa’s representative on the international cuisine scene. Coconut Jollof rice is simply Jollof rice with a coconut twist. Coconut which is also known as Akuoribo in the western part of Nigeria is the foremost ingredient for this dish, as its milk is what gives that delicate coconut taste to your Jollof rice. Coconuts are readily available and also offer the extra benefit of making your dish healthier.


  • 5 cups of Rice
  • Chicken or Turkey
  • 1 coconut
  • 2 medium sized of onions
  • 2 seasoning cubes
  • 1 tablespoon thyme
  • 1 tablespoon of curry
  • Fresh Tomatoes
  • Fresh pepper
  • 1 Tin of tomato puree
  • Vegetable oil
  • Salt
  • 2 tablespoons of grounded crayfish


  • Peel and wash your coconut. Pry out the coconut from the shell and cut into pieces. Put them in a blender and add warm water in order to help the blade rotate. Blend to a smooth consistency. But for those who don’t have blenders, a grater can also be used. However, this alternative is energy consuming.
  • Pour coconut milk through a sieve. Make sure the chaff can’t get through. Squeeze out the milk from the chaff caught in the sieve, add some warm water then squeeze again so as to get enough milk from the chaff. When fully extracted, put the milk aside and dispose the chaff.
  • Wash your tomatoes and pepper and blend to an uneven paste.
  • Wash your rice. Place a clean pot on the fire. Add enough water and cover it. Make sure it boils before putting your rice so it doesn’t soak up too much water and become soggy. Allow the rice to cook for 2mins. After that, put down the pot and drain your rice using a sieve.
  • Wash your chicken, place in a pot. Add water till it covers the chicken and add your chopped onions, a seasoning cube, thyme, curry and salt to taste. Stir and allow to cook.
  • Once well-cooked, drop your chicken from the fire and transfer to a bowl. Place the chicken stock aside. Place a pot on the fire and allow to dry before pouring your vegetable oil. Throw some onion rings into the oil to check if it’s hot enough. Fry your chicken till it has a golden hue.
  • Place part of the vegetable oil used to fry the chicken in a pot and place on the fire. Add your chopped onions, your blended tomato and pepper and tomato puree. Fry till it loses its sour taste.
  • When the tomato paste is well fried, add your chicken stock into the pot. (Make sure the pot is big enough to contain the rice) add the coconut milk, grounded crayfish, extra seasoning cube and salt to taste. Then stir gently.
  • Cover the pot and allow it to simmer before adding the parboiled rice. Make sure there is enough water to cover the rice.
  • Reduce the heat, and add some chopped onions on top the rice. Allow it get dry. Then turn with a wooden spatula.
  • Your coconut Jollof rice is ready to be served.

Chef’s Recommendation:

Coconut Jollof rice can be served with fried plantain or Bean pudding (moi-moi) for maximal enjoyment.