It’s been a while since I’ve made this recipe, It’s definitely a favourite of mine, my mum usually makes the traditional nigerian version of this (which i so love) with mixed prawns, stock fish and veg served with fried or grilled chicken. I decided to put a simple spin on this to make it easier without losing it’s authentic flavour I thought it would also be a great combo with seasoned sweet chilli ribs.
What you’ll need for the rice:
– Rice (Jasmine or basmati rice)
– Coconut Milk
– Coconut oil
– All purpose seasoning
– Onion x 1
– Scotch bonnet x 2 (or chilli)
– Red/Yellow/Green peppers
– Curry Powder
– Parsley (to garnish)
What you’ll need for ribs:
– Pack of ribs 6/8 pieces
– Salt x 2 Tsp
– grounded coriander
– Soy sauce
– Sweet chilli sauce
-Garlic and Ginger powder
Make sure you pre heat the oven at 200 degrees before you start, wash the ribs in salt or lemon water, rinse the pat dry.
Sprinkle, salt, chopped garlic, tsp of coriander powder, paprika and soy sauce, mixed herbs and 3 tablespoons of sweet chilli sauce. Leave to marinate for 3 hours in the fridge (better overnight). Sprinkle olive oil and add to a pan pop in the oven and leave to cook for 40-45minutes. Whilst in the oven start on the rice.
How to make the rice:
3 cups of rice: wash and rinse under water till waters clear then par boil for 10 minutes.
Dice one big onion and add to a heated pan of coconut oil. leave to simmer for 3 minutes
sprinkle 1 cube of maggie cube. Followed by 3 tablespoons of tomato paste (Puree) and tablespoon of curry powder. Mix together and leavefor a few minutes.
Add a can of coconut milk to the onions, mix and leave to simmer for 10 minutes, once the 10 minutes is up add your par boiled rice and chopped peppers to the coconut mix. Sprinkle a tablespoon of all purpose seasoning and a tablespoon of fish seasoning mix together cover and leave to cook for 20 minutes.
The finished product, crispy juicy ribs once its done.
Then serve, with a glass of wine ofcourse 😉 Enjoy! xx