Wali wa Nazi
Tanzanian Coconut Rice
Wali wa Nazi is a fragrant and creamy coconut rice dish, a staple in Tanzanian coastal cuisine. Cooked in coconut milk and water, it's often flavored with turmeric for a vibrant yellow hue and can include additions like peas and carrots. It pairs wonderfully with curries and stews.
🧂 Ingredients
- 1 cup Basmati rice
- 1 cup Coconut milk
- 1 cup Water
- 0.5 tsp Turmeric powder
- 0.75 tsp Salt(or to taste)
- 1 tbsp Olive oil
- 0.5 cup Peas(fresh or frozen)
- 0.5 cup Carrots(finely chopped)
👨🍳 Instructions
- 1
Rinse the basmati rice until the water runs clear. Set aside.
- 2
In a medium saucepan, heat the olive oil over medium heat. Add the chopped carrots and peas and sauté for 2-3 minutes.
- 3
Add the rinsed rice to the saucepan and stir for about a minute until lightly toasted.
- 4
Pour in the coconut milk and water. Add the turmeric powder and salt. Stir well to combine.
- 5
Bring the mixture to a boil, then reduce the heat to low, cover tightly, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Avoid stirring too much during cooking.
- 6
Once cooked, let the rice rest covered for 5 minutes off the heat. Fluff with a fork before serving.
💡 Pro Tips
- ✓Using good quality coconut milk will enhance the flavor.
- ✓Ensure the lid is tightly sealed to allow the rice to steam properly.
- ✓Adjust salt to your preference.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like finely diced bell peppers.
- For a richer flavor, use homemade coconut milk.
- Serve with grilled fish, chicken, or a vegetable curry.