Kokosnootrijst

Description

Coconut rice

Ingredients

• 6 pieces chicken
• 100 g fresh, peeled shrimp
• salt to taste
• pinch thyme
• 1 onion, in rings
• 1½ dl oil
• 1 large coconut
• 4 large, ripe tomatoes, sliced
• 2 tbsp of tomato purée
• 1 teaspoon cayenne pepper
• 50 g butter
• 500 g rice

Directions

1. Take the chicken and cook with the shrimp, salt, a pinch of thyme and a couple onion rings.
2. Take the cooked chicken and shrimp from water and place them in hot oil in a wafer pan.
3. Add the coconut milk to the soup and then the remaining ingredients, except the rice.
4. Bring whole thing slowly to cook and let it simmer 20 minutes.
5. Make the rice and cook gently until all the broth has boiled off.
6. Serve on a platter and garnish it with the chicken and the shrimp.

Notes

1. To get the milk from the coconut, break the coconut.
2. Then once the coconut is broken, cut the flesh, put it in a bowl and cover it with water with a washing, rubbing movement, then squeeze out the juice from the coconut.
3. Screen the milky water and until it becomes clear like it first came from the coconut.
4. Coconut oil for the hair is a particularly old African beauty product.
5. In the kitchen this oil has an aroma which does make one's mouth water.