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