Coconut rice 


1 big coconut (cut into chunks) 

2 atarodo (chopped) 

1 onion (chopped) 

2 green bell peppers (chopped) 

4stock cubes 

2 cups rice 


-Parboil and wash rice, drain and set aside. 

-cut coconut into chunks, pour into a blender, add 2 cups of  hot water and blend till soft. 

-using a siever with tiny holes, sieve out and discard the chaff. 

-now bring coconut milk to boil, add stock cubes and salt to taste. 

-add Parboiled rice,onion  stir and cook till soft on medium heat, add water if the coconut milk will not be enough to cook the rice. 

-when it’s almost done add atarodo/scotch bonnet, green bell pepper and allow to steam on low heat for 5mins. 

-serve with sauce, stew, vegetable sauce of choice enjoy. 

Banga Rice 

Need something different from your usual jellof rice… Try banga rice. 


3 cups of rice 

3 cups of Palm fruits 

4 chopped atarodo 

1 diced onion 

4 stock cubes 

Curry leafs 

Salt to taste 

1 spoon cray fish (powder). 


           Extract palm fruit 

-Set the pot of Palm fruit, add water and bring to boil on high heat, cook till soft or till you notice red puree on the top. 

-now pour into a mortar and pound to extract, separate the nut from the chaff. 

-add hot water and squeeze out the palm fruit concentrate sieve, allow to settle down. 

-after it has settle down pour the concentrate into a different pot and you will notice some black particles  at the bottom, discard the black particles. 

N:B if you are using tinned palm fruit please skip this extraction procedure. 

-Set the palm fruits concentrate on gas/stove / and bring to boil. 

-pour the rice, atarodo, onion, cray fish, stock cubes and salt to taste into the pot of boiling palm fruit and cook till soft, add water if you feel the palm fruit concentrate will not be enough to cook the rice. 

-enjoy with sauce of choice or serve alone. 

Rice Grits (dambun shinkafa) 

Tired of eating rice, this is another way of enjoying it with so many healthy ingredients together. 


3cups of rice

Handful picked and washed moringa leafs or spinach

Handful chopped spring onions 

4 stock cubes 

Salt to taste 

1/2 cup vegetable oil 

1 big onion (diced) 

1 1/2 cup of water 

2 spoons raw ground kitchen groundnuts 

5 red bell peppers 


-firstly ground the rice into coarsely grits using a dry mill. 

-divide the onion into 2 dice half of it. 

-roughly blend the red bell peppers with the other half of the onion. 

-heat the vegetable oil with onions and set aside. 

-now wash the rice grits and drain/strain in a colander. 

NB:i used a rice cooker because it’s has a good steaming capacity, smells, taste, and stress free (but if you do not have a rice cooker simply place little water in a pot, insert a cover lid into the pot in such a way that the water is not visible and will not touch the rice grits while cooking. 

-if you are using a rice cooker set it and pour the 1 1/2 cup of water and pre heat while it’s preheating. 

-mix the rice grits, red bell pepper paste, salt, stock cubes and kitchen groundnuts in a medium size bowl, mix properly with your hands. 

-now pour the mixture into the rice Cooker cover and allow to steam. 

-when it’s halfway steamed add moringa leafs, diced onions and spring onions. 

-keep steaming and if it doesn’t feel soft add more water until you get a soft and tender rice grits. 

-it took me 40 mins to get a soft grits. 

-Garnish with moringa leaf. 

-Serve with the fried oil, peppered chicken or kuli kuli. 


Shinkafa Da Wake da Mai da yaji (meaning a combination of rice, beans, and chilli peppers) 

this is a local way of preparing rice and beans in the north, it will give you a beautiful light colour and is best enjoyed with fried oil, chilli peppers and little seasoning. 


2cups of rice 

1 1/2 cup of beans 


Chilli peppers (powdered and well seasoned) 

Vegetable oil fried with onion 


-Parboil rice wash drain and set aside 

-Now cook the beans with enough water. 

-When you are sure that the beans is 70% cooked and there is enough water left in the beans that will complete the cooking for both rice and beans, if not add more water to the pot of beans. 

-Pour in the parboiled rice into the pot of beans add little salt, stir and allow to cook till tender and soft. 

-The colour of the mixture will look dark because of the beans stock you used to finish the cooking. 

-Now serve with chilli peppers and oil. 

Jellof Rice


we all known our popular jellof rice,party jellof rice its so popular that it is enjoyed in each and every house hold here in nigeria and beyond,i made this recipe with extra special features…


  • 2 cups of rice.
  • 1/2 cup chopped green beans.
  • 1/2 cup chopped carrots.
  • chicken breast.
  • 3 stock cubes.
  • 2 onions.
  • 4 red bell peppers.
  • salt to taste.
  • 1 tsp thyme.
  • 1 tsp garlic powder.
  • chicken stock.
  • 1 tbsp tin tomatoes.
  • 1/2 tsp chilli peppers.
  • 1/2 cup vegetable oil.
  • 1/2 tsp ginger powder.

before you cook the jellof rice.

  • shred the chicken breast.
  • in a bowl marinate the chicken breast with chilli peppers,1/2 tsp garlic powder,ginger and stock cubes.
  • heat 3 spoons of vegetable oil in a non sticky pan.
  • add the chicken and stir fry till the chicken is tender.
  • set the chicken aside.
  • now parboil the rice wash and drain,set aside.
  • blend the red bell peppers with onions set aside.


  • heat the half cup of vegetable oil with diced onions and stir fry for 2mins.
  • add the red bell pepper paste,tin tomatoes and stir fry for few minutes.
  • add the chicken stock,stock cubes,salt to taste,half tsp garlic and bring to boil.
  • now add the parboiled rice stir and allow to cook on low heat.
  • when 70% of the rice is done add the green beans, carrots and chicken breast,stir and allow to cook completely.
  • serve with coleslaw,fried chicken,plantains etc.


Pine Rice/Pineapple Rice



Not your regular jellof rice,this is a modified aspect of jellef with taste and aroma from the pineapple added to it.


  • 2 cups of rice.
  • 100g liver.
  • 1 tbsp curry powder.
  • 10 strands green beans.
  • 2 medium size carrots.
  • salt to taste.
  • 2 big onions.
  • 1 tbsp thyme.
  • half cup vegetable oil.
  • 6 red bell peppers.
  • 1/2 cup freshly squeezed pineapple juice.
  • 3 stock cubes.


  • parboil and wash rice, drain in a colander and set aside
  • cook the liver with 1 onion,thyme,salt and set aside.
  • blend the red bell peppers roughly.
  • dice the carrots and green beans.
  • in a medium size pot pour heat the oil with the remaining diced onion and stir fry for 2mins.
  • add the red bell pepper paste and stir fry for 5mins.
  • after 5mins pour in the liver including the liver stock,add curry,stock cubes stir and bring to boil.
  • add the parboiled rice stir and add the carrots and green beans .
  • stir cover and cook on low heat.
  • when you are sure that 70% of the rice is cooked,its time to add the freshly squeezed pineapple juice.
  • allow to steam on low heat till tender (add water if you feel the liver stock will not cook it properly).
  • serve with carved water melon basket or fruits salad.

Fried Rice

Our popular nigerian fried rice is known for its aroma and unique drooling taste,this food is often enjoyed during the weekends or during festive celebrations,its also one of my favorite dishes.


  • 2 cups long grain rice.
  • 1 cup green beans or peas
  • 1 cup carrots.
  • liver.
  • chicken stock or use 2 chicken stock cubes if you dont have chicken stock.
  • 1 spoon curry powder.
  • 1 tsp thyme.
  • 1 tsp garlic powder.
  • 1 tsp ginger powder.
  • 2 stock cubes.
  • salt to taste.
  • 1/2 cup vegetable oil.
  • 2 onions.
  • 2 atadoro/scotch bonnet.


  • parboil rice drain and set aside.
  • cut carrots,green beans,onions,atarodo/scotch bonnet diffrently and set aside.
  • parboil the carrots and green beans drain and allow to cool down completely.
  • cut liver into small sizes,cook with salt and ginger drain and set aside.
  • add chicken stock into a medium size pot or 2 chicken stock cubes into a pot of water(the stock should be enough to cook the rice properly.
  • add the rice into the pot.
  • add salt,curry powder, garlic powder, and two stock cubes and cook.
  • after the rice is properly cooked allow to cool down completely.
  • divide the rice,onions, carrots,green beans, and liver into into four equal parts.
  • now heat small amount of vegetable in a non sticky pan with some onions.
  • add one portion of the green beans,carrots,liver,atarodo,thyme and stir fry for 2mins.
  • add one portion of the cooked rice into the the pot,sprinkle small stock cubes and curry leaves ( stir to incoperate very well) to your taste and stir fry for 5mins.
  • pour the rice into a dish and repeat this procedure for the remaining three batches of rice and vegetables allow to cool down.
  • serve with either nigerian coleslaw,peppered meat/chicken or salad.