LounjeLounjePlan my week

Coconut Jollof Risotto

Coconut Jollof Risotto is perhaps the most celebrated Nigerian fine dining fusion dish internationally — taking the Italian risotto technique of gradually adding stock to rice while stirring continuously, and applying it to the Nigerian Jollof flavour palette and coconut milk richness. The result is a Jollof in risotto form — creamy, deeply seasoned, fragrant with Nigerian spices and enriched with coconut cream.

Coconut Jollof Risotto, Nigerian cooking

Ingredients

  • 3 big cups of Arborio rice (Italian risotto rice — its high starch content is what creates the creaminess)
  • 1 big onion, very finely chopped
  • 3 garlic cloves, minced
  • 3 big ripe tomatoes, blended
  • 2 big Tatashe (red bell peppers), blended
  • 2 Atarodo (hot chilli peppers), finely blended
  • 3 cooking spoons of vegetable oil
  • 2 cooking spoons of butter
  • 1 big tin of coconut milk
  • 3 big handfuls of ground dried crayfish
  • 2 seasoning cubes (Knorr), crushed
  • 1 teaspoon of curry powder
  • 1 teaspoon of thyme
  • Salt to taste
  • Hot vegetable or chicken stock — approximately 6 big glasses, kept hot in a separate pot TO SERVE:
  • Peppered prawns or peppered chicken
  • A small handful of fresh herbs

Method

  1. 01

    Making the Nigerian Risotto Base. Heat 3 cooking spoons of oil in a wide, heavy-bottomed pan over medium heat. Add finely chopped onion and garlic. Cook for 3 minutes until very soft — do not allow to brown. Add blended tomatoes, Tatashe and Atarodo. Fry for 12 minutes until deeply cooked and well-reduced.

  2. 02

    Toasting the Rice. Add the Arborio rice to the Nigerian pepper base. Stir for 2 minutes to coat every grain completely in the spiced pepper sauce. The rice absorbs the colour and flavour immediately — this is what will give the finished risotto its deep, Nigerian character.

  3. 03

    The Risotto Process — Adding Stock Gradually. Add hot stock one big ladle at a time, stirring continuously and allowing each addition to be fully absorbed before adding the next. This process takes 18 to 20 minutes of constant attention. After the first 10 minutes, begin adding coconut milk alternating with the stock. The constant stirring releases the Arborio's natural starch, creating the risotto's characteristic creamy texture.

  4. 04

    Adding Nigerian Seasonings. As the risotto cooks, add ground crayfish, seasoning cubes, curry powder and thyme. Keep stirring constantly. The finished risotto should flow slightly when you tilt the pan — in Italian this is called all'onda, meaning flowing like a wave.

  5. 05

    The Butter Finish. Off the heat completely, stir in 2 cooking spoons of cold butter very vigorously — this final step emulsifies the sauce and gives the risotto its signature gloss, creaminess and richness. Season to absolute perfection.

More regional specialities