This is one of those recipes that I debated sharing for a long time; why you ask – well, my husband loves this stuff, there has never been a time when I cooked this and he ate just one bowl. He would typically go for a second or third serving. So my fear is that if I ever shared the recipe and he finds out how to make it, that might be the end of my power. Lol. I would no longer be able to bribe him with my famous coconut jollof rice, it’s silly right? Yes I know. Lol.
There are two things that set my coconut Jollof apart – One is in the use of my now famous roasted stew base which gives the rice a smoky flavor.The other is my two step crayfish process. The end result is rich, smoky, fragrant and ho so delicious.
As always, I will make use of Basmati rice, please feel free to use parboiled rice or even ofada rice (parboil for about 20 minutes prior ) if you prefer.