This coconut rice was so good. It tasted yummilicious though the rush for the shrimps was more but the pot of rice got cleared even before I could say Jack. The plan was to cook with four coconuts but some were bad so I had to substitute with one sachet of Emma coconut powder.
After
reading comments on previous coconut rice posts, I decided to try blending my coconuts this time and yes it was a saver. I chopped in tiny pieces, added hot water and blended within seconds. #ByeToCoconutGrating.
Just like the pancake rolls, my girls so enjoyed this meal that they requested I preserve a little for their lunch boxes the following day and guess what? Even the one that has said she never wants to see anything rice in her lunchbox cleared everything and said that was because she enjoyed it and that the shrimps tempted her too, Lolz.
INGREDIENTS FOR THIS AFRICAN COCONUT RICE:
Rice 3 cups
Coconuts 2 medium sizes
Coconut powder 1 sachet
Shrimps 3 small plates
Ground crayfish 2 tablespoonfuls
Dried catfish 2 medium sized
Thyme a pinch of
Curry powder a pinch
Lime juice from just 1/2 an orange
Vegetable oil 1 tablespoon
Ginger a tiny piece (grounded)
Salt to taste
Seasoning cubes 2
Water
I served my shrimps as a side but you can mix the shrimps to your pot of rice before turning off the heat.
For those who do not like dry cat fish, you can cook with any fish of your choice or chicken, goat meat, corned beef or even beef sef.
Enjoy Your Lunch and Dinner!
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