We recently published an article on British-born mumpreneur, Tokunbo, who is bringing Nigerian cuisine to the London pop-up scene. Below is a recipe for one of her delectable dishes.

Ingredients

Spices

  • 2 chicken knor cubes
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  • 2 teaspoon curry powder
  • 2 sprigs fresh thyme (substitute 1 teaspoon ground thyme)

Other

  • 4 tablespoons coconut oil (substitute vegetable oil)
  • 1 small red onion, chopped
  • 3 cups mixed vegetables (fresh or frozen as preferred)
  • 2 cups rice (I use basmati but works also with parboiled rice)
  • 500g king prawns (can substitute with chicken or beef)
  • Chicken broth

 Preparation

  1. Place a large size pot on medium heat. Add curry powder and white pepper to pan and fry for about 30 seconds to release their flavours. Then add the oil and onions, stir-fry until the onion is fragrant and translucent. Add the king prawns. Cover the pot and bring the mixture to a boil.
  2. Add the mixed vegetables, rice and chicken broth to the mixture. Stir well to combine. Taste and adjust for seasonings as needed.
  3. Cover the pot and allow to simmer for about 7 minutes. Open the lid and cover the pot with foil paper and return the lid. Leave on low heat for about five minutes or until the water is completely steamed.
  4. Take off the stove, open the lid and use fork to fluff your rice. Leave for 2 minutes. Your rice is now ready to serve. Enjoy with some fried plantain and grilled chicken or meat.