Discover the Delicious Flavors of Kenya: A Guide to Making Vegan Wali wa Nazi (Coconut Rice)


Wali wa Nazi, also known as coconut rice, is a traditional Kenyan dish that is both delicious and comforting. Made with basmati rice, coconut milk, and a blend of aromatic spices, this vegan and gluten-free dish is both flavorful and satisfying. The addition of sautéed onions, garlic, and peas adds a depth of flavor and texture, while the cashews and raisins add a satisfying crunch and sweetness. Whether you're looking for a new and exciting dish to try or simply want to transport your taste buds to the tropical paradise of Kenya, Wali wa Nazi is sure to satisfy.


  • 1 cup basmati rice
  • 1 cup coconut milk
  • 1 cup water
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup green peas (optional)
  • 1/4 cup cashews, roughly chopped
  • 2 tablespoons raisins
  • 2 tablespoons chopped fresh cilantro


  1. Rinse the rice in cold water until the water runs clear.
  2. In a medium saucepan, bring the coconut milk, water, salt, and oil to a boil.
  3. Add the rice, stir well, and bring back to a boil.
  4. Reduce the heat to low, cover and simmer for 18-20 minutes, or until the water has been absorbed and the rice is tender.
  5. In a pan, sauté onion and garlic over medium heat until softened.
  6. Add the cumin, coriander, turmeric, and cayenne pepper, and sauté for an additional minute.
  7. Stir in green peas and cashews and cook for a further 3-5 minutes.
  8. Add the sautéed vegetables and raisins to the rice, and stir well.
  9. Garnish with fresh cilantro, and serve hot.

This recipe is vegan, Gluten-free and Nut-free friendly. and can be served with a side of your favourite vegetable curry, or any vegan protein such as tofu or tempeh.

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