Coconut Rice served with Assorted Meat Sauce and Sautéed Vegetable Relish

Quite a number of people tend to run away from making Coconut rice because of the stress that comes with breaking the coconut and separating the shell from the coconut meat.  Then there is also the trouble that comes with grating the coconut.

For those with food processors, you can easily grind the coconut, extract the paste and strain the coconut milk using a sieve.

Those without food processors can just give the coconut to your local pepper grinder in the market. They will de-shell and grind the coconuts for you.

For this dish, I will be using the following ingredients:

Coconuts

A cup of rice

Fresh diced pepper

Chopped onion

One table spoon of Canola/Vegetable oil

Seasoning and Salt

For my assorted meat sauce, I will be using:

Fresh tomatoes

Assorted meat

Partly ripe fresh pepper (the green ones)

Tatahse

Onions

Red Oil

Cray fish

Locust beans

Smoked fish

Curry

Seasoning and salt

 

For my vegetable relish I will be using:

Cabbage

One table spoon of vegetable oil

Green beans

Tomatoes

Yellow pepper

Ginger

Onions

Carrots

Black pepper

Seasoning

You can just play around with your favorite veggies.

Firstly, use a sieve and strain the coconut milk from the coconut paste into a pot. Do not use too much water for this process as you need the coconut milk as creamy as possible. Then add your washed rice. Place the pot on your burner and bring to a boil. As soon as it starts boiling, add one (1) table spoonful of vegetable oil and reduce the flame. Allow the rice to cook through. As soon as you notice the rice is almost cooked and the liquid in the pot disappearing, add the diced pepper and chopped onions. Spread on top of the rice (please do not stir). Place the lid on the pot and allow the rice to cook for about 3-5mins. Then add your seasoning and salt. At this point, mix everything together thoroughly. Allow to cook for another 3minutes then put out the flame.

For the assorted meat sauce, roughly blend your tomatoes, tatashe and partly ripe pepper.  Cook your assorted meat till they are really soft. Heat up some red oil in a sauce pan then add your chopped onions. Stir for about 20secs then add the roughly blended mixture. Allow the mixture to fry then add your ground crayfish. At this point, you want to keep stirring to prevent your sauce from burning. Then add your locust beans followed by some curry and stir. Add the smoked fish, assorted meat and a little stock from the boiled meat.  Add Seasoning and salt and put out the flame.

For your sautéed vegetable relish, stir fry diced ginger, throw in your green beans and stir. Add your yellow and green pepper and continue stirring. Add your cabbage and some black pepper. Stir and then serve.