Feb 19, 2026

Eastern-Nigerian Coconut Rice

Name: Eastern-Nigerian Coconut Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Nigerian
Ingredients: 2 cups long-grain parboiled rice, washed thoroughly; 1 can (2 cups) full-fat coconut milk; 2 to 2½ cups vegetable stock or water; 1½ medium yellow onions, diced; 1–2 fresh Nsukka peppers, finely sliced (sub habanero if unavailable); 1–1½ tsp Indeegenus Native All Purpose Seasoning; 1 tsp Nsukka Pepper Powder (optional, for layered warmth); Salt, or to taste; Optional ½ tsp ground Indeegenus Daddawa (Dawadawa for deeper traditional flavor); Scallions, sliced

Nigeria and Cameroon both prepare coconut rice in ways that feel celebratory, fragrant, and deeply satisfying. In Eastern Nigeria especially, coconut rice carries presence. It is not background food. It is layered with aromatics, local peppers, and quiet heat that builds as you eat.

Traditionally, versions may include smoked fish or crayfish and richer coconut ratios. This simplified, plant-forward interpretation keeps the spirit of the dish while making it lighter and weeknight-ready. Coconut milk perfumes the rice rather than weighs it down, and fresh Nsukka peppers (or dried Nsukka pepper powder) bring the clean, assertive heat the region is known for.

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Eastern-Nigerian Coconut Rice

Cuisine

Nigerian

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Across Nigeria and Cameroon, coconut rice isn’t just a pot of rice cooked in coconut milk. It’s a dish with personality. Fragrant, velvety, and quietly layered, it carries the warmth of coastal kitchens where fresh coconuts, peppers, and smoked se...

Cook Mode

Ingredients

2 cups long-grain parboiled rice, washed thoroughly
1 can (2 cups) full-fat coconut milk
2 to 2½ cups vegetable stock or water
1½ medium yellow onions, diced
1–2 fresh Nsukka peppers, finely sliced (sub habanero if unavailable)
1–1½ tsp Indeegenus Native All Purpose Seasoning
1 tsp Nsukka Pepper Powder (optional, for layered warmth)
Salt, or to taste
Optional ½ tsp ground Indeegenus Daddawa (Dawadawa for deeper traditional flavor)

Garnish

Scallions, sliced

Directions

Prep the rice. Rinse the rice under cold water until the water runs mostly clear. Drain and set aside.
Saute the onions. In a heavy-bottomed pot over medium heat, sauté the diced onions in a small drizzle of oil until soft and translucent, about 4–5 minutes.
Bloom the peppers. Add the fresh Nsukka peppers (or habaneros) and cook for another 1–2 minutes to bloom the heat into the aromatics.
Add the spices. Stir in the Native All Purpose Seasoning, optional Nsukka Pepper Powder, and salt. Allow the spices to toast briefly, about 30 seconds.
Add the rice. Add the rinsed rice and stir to coat the grains in the onion and spice mixture.
Add the liquids. Pour in the coconut milk and 2 cups of vegetable stock. Stir gently.
Soft boil. Bring to a soft boil, then reduce to low, cover tightly, and cook for 18–22 minutes, until the rice is tender and the liquid is absorbed.
Check doneness. If needed, add a splash of additional stock during cooking to prevent dryness. The rice should be fluffy, not wet or creamy.
Let it stand. Turn off heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork.
Garnish & serve. Garnish with scallions and serve while hot.

Recipe Note

Long grain white rice is preferred for this dish, however, parboiled basmati or brown rice also work. If using brown rice, it can take longer to cook and require more stock or water.

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