Coconut Milk Jollof Rice



Coconut Milk Jollof Rice

Delicious Jollof rice prepared with coconut milk and oil
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Lunch
Cuisine Ghanaian
Servings 6 People


  • Sauce Pan
  • Wooden Spatula


  • For the Chicken;
  • 1 Large Chicken Thigh (Deboned & Diced)
  • 1 Medium Onion (Diced)
  • 1 Tsp Dried Basil
  • 3 Cloves of Garlic (Minced)
  • 1 Small Ginger (Grated)
  • 1 Tsp Ground Black Pepper
  • Tsp Salt
  • 1 Cup Coconut Milk
  • For the Jollof;
  • ¼ Cup Coconut Oil
  • 1 Tsp Fennel Seeds
  • 1 Medium Onion (Puréed)
  • 200 g Tomato Paste
  • 4 Medium Tomatoes (Puréed)
  • 1 Cup Petite Belle Pepper (Blended)
  • 1 Tsp Ground Rosemary
  • 1 Tsp Ground Black Pepper
  • 2 Cups Jasmine Rice (Washed)
  • 1 Cup Coconut Milk
  • ½ Cup Stock
  • 1 Cup Coconut Milk
  • Tsp Salt


  • Pour the diced chicken thigh into a saucepan over medium heat, and add onion, dried basil, garlic, ginger, ground black pepper, salt, coconut milk, stir and let cook for 10 – 12 minutes.
  • Heat coconut oil in pan over medium heat, and add the cooked chicken, stir-fry for 5 minutes or until golden, take out and set aside.
  • Add fennel seeds to the oil, puréed onion, stir and let simmer for 3 minutes, then add the tomato paste, stir and let simmer for 5 minutes.
  • Add the tomato purée, petite belle pepper, stir and let simmer down for 7 minutes. Add ground rosemary, black pepper, stir and let simmer for 2 minutes.
  • Add the washed rice, coconut chicken stock, coconut milk, salt, stir, cover and let cook for 20 minutes, turn the heat down and let it cook for another 10 minutes.
  • Add the fried chicken, stir in and let cook for 3 minutes.
  • Coconut milk jollof ready to serve.


Keyword Coconut Milk, Jollof

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