A delightful tropical dish combining jasmine rice, fresh seafood, and coconut milk for a flavorful and aromatic meal.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Servings: 6
Ingredients
• One and a half cups jasmine rice
• Two cups coconut milk (fresh or canned)
• Eight ounces crab meat
• 270g (half pound) large deveined and shelled shrimp
• 450g (one pound) cleaned calamari
• Three shallots or one red onion, sliced
• Four stalks of green onions
• One small orange bell pepper, sliced
• Two teaspoons shrimp bouillon
• Three kaffir lime leaves
• One small handful of clove basil or Thai basil
• Two tablespoons coconut oil
• One teaspoon white pepper
• Salt to taste
Method
• Boil rice in coconut milk with salt and a lemongrass stick until just underdone. Set aside to cool completely.
• In a wok or large pan, sauté onions, shrimp, and calamari in coconut oil for about 5 minutes. Set aside.
• Add more coconut oil to the pan, increase heat to high, and stir-fry cooled rice and bell peppers for 5 minutes.
• Add bouillon and white pepper, continue stir-frying for 10 minutes.
• Add cooked seafood, crab meat, green onions, basil, and lime leaves. Stir-fry for 2 more minutes.
• Adjust seasoning to taste and serve hot.
Nkwobi
A popular Igbo dish often served with palm wine in bars or paired with yam for dinner at home.
Prep time: 45 minutes
Cook time: 45 minutes
Total time: 1 hour 30 minutes
Servings: 6
Ingredients
• One kg cow foot meat
• Two knorr cubes
• Ten utazi leaves
• One teaspoon edible potash
• 200ml palm oil
• One cup ugba (oil bean seeds)
• Six scotch bonnet peppers
• Two slices onions
• Three seeds ehu (calabash nutmeg)
• Salt to taste
Method
• Season meat with onions, seasoning cubes, and salt. Cook for 45 minutes (15 minutes in a pressure cooker) until soft.
• Boil ugba for 3 minutes to eliminate bacteria.
• Dissolve potash in one cup water and filter into a pot.
• Add palm oil to the potash solution and stir until thickened and yellow.
• Add ground crayfish, ugba, pepper, and salt to the palm oil mixture.
• Pound utazi leaves, ehu, and peppers together. Add to the pot with a seasoning cube.
• Stir in the cooked meat.
• Mix well and serve.
