Name: Nigerian Coconut Rice
Prep time: 25 min
Cook time: 45 min
Yield: 6
Cuisine: Africa
Ingredients: 680 g / 1.5 lb turkey wings or chicken quarters, cut into pieces; 150 g / 5 oz onion, diced (divided use); 1 / 1 Scotch bonnet pepper (Ata Rodo); 5 g / 1 tsp ginger, minced; 9 g / 3 garlic cloves, minced; 1 g / 1 tsp dried thyme; 2 g / 1 tsp curry powder; 4 g / 2 tsp bouillon powder; 3 g / 1/2 tsp salt; 1 / 1 bay leaf; 480 ml / 2 cups water; 45 ml / 3 tbsp coconut oil; 1 / 1 habanero pepper, minced; 75 g / 1/2 cup tatashe or red bell pepper, roughly blended; 10 g / 2 tbsp crayfish, ground; 570 g / 3 cups long-grain rice; 480 ml / 2 cups coconut milk; 480 ml / 2 cups chicken stock; 150 g / 1 cup mixed bell peppers (green, yellow, red), diced; 225 g / 8 oz shrimp, peeled and deveined; 2 g / 1 tsp paprika; 2 g / 1 tsp garlic powder; 2 g / 1 tsp onion powder

Nigerian Coconut Rice

White Coconut Rice

Nigeria

The essentials, at a glance

Nigerian Coconut Rice is a fragrant, one-pot celebration dish from the coastal regions of West Africa. Creamy coconut milk melds with aromatic curry, thyme, and Scotch bonnet to create a subtly sweet yet savoury profile. It is traditionally served at weddings, naming ceremonies, and family gatherings across Nigeria.

Africa Main Course

Dairy-FreeGluten-FreeHigh-ProteinNut-Free

From the Blog All Contributions

Creamy Coconut Comfort from Lagos

Yum User

2 Mar 2026

Simmering rice in coconut milk rather than plain water transforms the grains into something altogether more luxurious, a technique that Nigerian cooks have perfected for generations. The addition of ground crayfish might raise eyebrows if you have not encountered West African cooking before, yet it provides an unmistakable depth that anchors the sweetness of the coconut.

This is party food in the truest sense - not the quick midweek supper I usually manage, but a dish that demands you gather people around the table. The Scotch bonnet contributes fragrance rather than overwhelming heat, while the bell peppers add colour that brightens any spread.

What I love most is how the turkey or chicken gets a second life, first boiled for stock then fried until golden. It is a thrifty, respectful approach to ingredients that feels particularly relevant when you are cooking for a crowd. Serve it straight from the pot and let everyone help themselves.

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