Coconut Jollof Rice

Jollof _ coconut _rice_Nigeria _west_africa_food

Coconut Jollof Rice

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.

Coconut Jollof Rice

Prep time: 

Cook time: 

Total time: 

Serves: 5

Honestly, if you only try one recipe this month, make it this one. The flavor combination is amazing! I typically serve mine with either [/fusion_builder_column]
  • ¼ cup coconut oil
  • 1 medium onion (thinly sliced)
  • 1 can coconut milk (400ml)
My brand of choice is by Thai Kitchen
  • 2 knorr cubes
  • Salt – to taste
  • Ground pepper – to taste
  • 4 heaped tablespoons crayffish (divided)
  • 3 cooking spoons
  • Nigerian stew base
  • 3 cups rice – washed
  • Directions
    1. Place a pot with a tight fitting lead on medium heat, heat up the coconut oil. Add in sliced onions and fry until translucent and fragrant.
  • Add in stew base, Knorr, salt, pepper, half crayfish, coconut milk and 1 cup of water. Cover and allow to simmer on low-medium heat for 15 minutes
  • Uncover the pot and stir in rice. increase heat to medium. Leave to come to a boil (when you see bubbles ontop of the rice). Reduce heat to low-medium and cover the pot tightly.
  • Cook for 15 minutes (if using basmati) or for 25 minutes (if using parboiled rice)
  • Fluff the cooked rice with a fork then add in the left over crayfish (This is the absolute best part, it is amazing!!)
  • Serve with your choice of protein

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    By |October 27th, 2015|30 Comments


    1. Itoro January 15, 2018 at 6:11 am - Reply

      Please what leaf 🍃 do you have in the pot with the thinly sliced onions?

    2. Rose September 17, 2017 at 8:36 am - Reply

      I’ll try this

    3. Peajay January 29, 2017 at 2:25 pm - Reply


      So i just tried this recipe for my Sunday cooking, used the same Thai coconut milk which i got from one of our Canadian stores here and Oh Ma Lawd!!!! It came out so coconuttyyyy delicisio, so excited and thank you for this recipe .

    4. Tessa December 30, 2016 at 8:50 am - Reply

      I used basmsti rice. Okkkk thanks. I get it now

    5. Tessa November 4, 2016 at 9:41 am - Reply

      Hi I just tried this recipe, the taste was awesome but the rice came out a bit hard unlike your jollof rice recipe that we used 3cups of water for 2.5 cups of rice, I think 1 cup of water for 3 cups of rice is insufficient.

      • 9jafoodie
        9jafoodie November 5, 2016 at 8:46 pm - Reply

        1) Did you use basmati or parboiled rice?
        2) you are not using 1 cup of water – between coconut milk and added water you are using almost 3 cups of liquid in total.

    6. Faye September 19, 2016 at 10:24 pm - Reply

      What is crayfish and where can you buy it. I’m in the U.S. Can I substitute with another fish.

    7. Austa May 15, 2016 at 4:08 pm - Reply

      Sorry, pls enlighten me. U also got coconut oil used in this process of making the rice too, not only the milk? ?

    8. Damilola April 11, 2016 at 3:27 am - Reply

      Hey there. Great work! Can i use any other type of oil (e.g. Canola oil, vegetable oil) instead of the coconut oil?
      Secondly, can I use the real coconut(grated) and just add to the mix rather than coconut milk? Is it compulsory I use the milk?

      • 9jafoodie
        9jafoodie April 14, 2016 at 8:35 pm - Reply

        you can extract coconut milk from fresh coconut, simply blend the coconut with some water and strain out the milk. Then boil until reduced by half. Yes, you can substitute any oil.

    9. Valentina O February 17, 2016 at 1:02 pm - Reply

      What i didn’t get was if the crayfish is blended, else this looks like a recipe i wanna try

    10. Simone Olusola January 18, 2016 at 11:41 pm - Reply

      I live in New York City but as a woman from the Caribbean I am definitely familiar with the Grace brand coconut milk.

    11. Simone Olusola January 17, 2016 at 2:18 pm - Reply

      Is there another brand of coconut milk that you suggest? I can’t find the Thai Kitchen brand.

      • 9jafoodie
        9jafoodie January 18, 2016 at 7:12 pm - Reply

        Where do you live? grace brand isn’t bad.

    12. joan December 1, 2015 at 7:43 am - Reply

      I also like to taste blended pieces of the coconut or dessicated coconut, it gives it more texture and makes each bite juciy

    13. Nma November 15, 2015 at 1:08 pm - Reply

      Tried this today. Loved it. Will pick at least one recipe from here each week. Thanks. Love you and God bless.

      • 9jafoodie
        9jafoodie November 17, 2015 at 7:40 pm - Reply

        That’s such great feedback Nma – happy cooking!!

    14. Lola November 11, 2015 at 5:12 am - Reply

      Thank you for this amazing recipe. I want to make it for Thanksgiving, but I have one problem. My daughter is allergic to fish. Is there a protein substitute you would recommend or should I just omit the protein part altogether?

      • 9jafoodie
        9jafoodie November 12, 2015 at 7:18 pm - Reply

        I would suggest you omit protein all together.

    15. Unwana Effiong November 7, 2015 at 6:28 pm - Reply

      How much crayfish is needed for this dish, can’t wait to try it…

    16. Mayowa Atinuke November 4, 2015 at 6:31 am - Reply

      Pls is it ok to put nutmeg in joLlof rice?

      • 9jafoodie
        9jafoodie November 4, 2015 at 8:20 am - Reply

        yes – very minimal amount though. nutmeg has a very strong taste.

    17. ChiO November 2, 2015 at 3:31 pm - Reply

      I can almost smell this rice. It looks amazing. Well done babes!

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