INGREDIENTS
· Coconut milk
· 1 ½ Parboiled rice
· 1 Bay leaf
· Seasoning
· 5 habanero
· Coconut flakes
· ½ tsp turmeric or curry
· ½ tsp of thyme
· Salt to taste
· 1 diced spring onion
· 1lb of shrimps
· Grated garlic
· 4 seasoning cube
· 2 tbsp Coconut oil
· Green beans and carrot
· 1 medium onion
INSTRUCTIONS
1. Pour coconut milk into a pot and allow it to boil. Then pour in the rice just right to the level of the rice. Add your seasoning, add the bay leaf and bring it to a boil; reduce the heat and cover to cook.
2. Once the rice is cooked, air it out in a tray to cool down or put it in the refrigerator until all your prep work is done. This helps prevent a mushy rice
3. Cut and season chicken with salt, the corn meal/flour, the chili flakes and set aside.
4. Heat up wok, pour in a tbsp. of coconut oil and toss in the chicken. While stirring fast to prevent burning, fry until golden brown. Once brown and cooked through, drain on a paper towel. You should have a little oil left in the wok for the shrimp. Quickly stir fry the shrimp until pink then set aside.
5. Pour the remaining coconut oil into the wok and let it get hot. Pour in the sliced onions along with fry until almost translucent. Add in the garlic, thyme, habanero and tumeric and stir fry for a few seconds to prevent burning. Pour in all the vegetables and season. Stir fry for a few minutes do not over fry so that the vegetables stay crunchy.
6. Pour in the rice in little batches, mix in with the vegetables, the coconut flakes, shrimps and chicken. Season with some salt making sure the seasonings and oil coat each grain of rice and vegetables and serve.
BY: FIRDAUSI MUSA DANTSOHO
