Coconut Rice, Peppered Snail and Oven Roasted Mackerel
Brief Overview
Coconut rice has its origins in coastal regions and riverine communities in Nigeria. It became popular due to the abundance of coconuts along the coastal regions, where they are a staple ingredient. The dish is commonly enjoyed in the southern part of Nigeria, particularly in states like Delta, Lagos, Akwa Ibom, and Cross River.
Snails have been consumed in Nigeria for centuries and are considered a delicacy in Nigerian cuisine. Snails are often harvested from the wild or raised domestically. The dish is popular throughout the country, but it is more commonly consumed in the southern and southwestern regions of Nigeria. The Igbo, Yoruba, and Efik tribes are particularly known for their love of peppered snail.
Mackerel is a type of fish widely consumed in Nigerian cuisine and holds a significant place in the country's food culture. The fish is native to Nigerian waters and has been an important part of coastal communities' diets for generations. The Yoruba, Itsekiri, Isoko, and Urhobo tribes, among others, have a rich tradition of fishing and incorporating mackerel into their meals.
Dietary Information
Nigerian Coconut Rice: It is suitable for individuals following a variety of dietary preferences, including omnivorous, pescatarian, and lactose-free diets.
Peppered Snail: Snails are a good source of lean protein and are low in saturated fat. They are also rich in vitamins and minerals, including iron and vitamin B12. Individuals following omnivorous or pescatarian diets can benefit from the high protein content in snails. For those who prefer vegetarian or vegan options, the snail can be replaced with textured vegetable protein (TVP), tofu, or tempeh to provide a similar texture and protein content.
Oven Roasted Mackerel: Mackerel is a fatty fish that provides a good source of omega-3 fatty acids, which are beneficial for heart health and brain function. It is also rich in high-quality protein, vitamin D, and several B vitamins. For vegetarian or vegan alternatives, grilled tofu or tempeh can be used as a substitute to provide a protein-rich dish.
Projected Effort
Cook time: about 1 hour to 1 hour 30 minutes
Servings: relative to hunger but scientifically speaking, 5-6 servings.
Ingredients
For the Coconut Rice:
3 cups long-grain rice
2 cans coconut milk
1/2 cup small cray fish, soak in warm water
1/4 cup big cray fish, soak in warm water
1 1/2 cups chicken stock
1 medium-sized onion, finely chopped
2 cloves garlic, minced
1 red mini pepper, finely chopped
1 scotch bonnet pepper (optional), finely chopped
2 tablespoons vegetable oil
Seasonings to taste: salt, curry powder, thyme, maggi, red hot pepper
For the Peppered Snail (my version with crayfish sauce 😍)
The crayfish sauce was accidental. I was making the coconut rice and realized that the blended pepper sauce was too red in color and I did not want it to stain the rice so I pivoted to making it the base for the snails.
8-10 medium-sized snails (cleaned and shells removed)
1 1/2 cups chicken stock
1 medium-sized onion, finely chopped
2 mini red peppers, rough chop to blend
2 scotch bonnet pepper (optional), finely chopped
2 tomatoes, rough chop to blend
1/2 cup small cray fish, soak in warm water
1/4 cup big cray fish, soak in warm water
2 tablespoons vegetable oil
Seasonings to taste: salt, curry powder, thyme, maggi, red hot pepper
For the Oven Roasted Mackerel:
3 whole mackerel fish
2 tablespoons vegetable oil
2 cloves garlic, minced
Seasonings to taste: salt, curry powder, thyme, maggi, red hot pepper, rosemary
Fresh lime/lemon wedges, for serving
Recipe
Prepare the oven roasted mackerel
Preheat your oven to 350 degrees Fahrenheit.
If you are using fresh fish, clean the fish first (here’s a great video on how to do that).
In a small bowl, mix together the vegetable oil and your spices to make a marinade.
Brush both sides of the mackerel with the marinade, ensuring they're evenly coated. Brush the inside of the fish too.
Place the fillets on a baking tray and put in the oven for about 15-20 minutes, or until the fish is cooked through and easily flakes with a fork. Cooking times may vary depending on the thickness of the fillets.
Once cooked, remove the grilled mackerel from the grill!
Serve with lime/lemon wedges on the side.
Prepare the peppered snail
If using fresh snails with the shells removed but still slimy, clean them thoroughly with lemon/lime, alum, or salt. I used lime and alum.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
Blend the red peppers, scotch bonnet, and tomato roughly then add them into the pot sauté for another minute until most of the water has evaporated.
Add the soaked crayfish and fry until they’re soft.
Pour in the chicken broth, cover the pot, and simmer for about 5 minutes.
Boil and fry the snail
I do this step to make sure they cook properly and are not too soft
Boil the snail with some salt and maggi for a few minutes
Once boiled, drain them and fry in vegetable oil for 1 minute just to get it a bit crispy then set it aside.
Add the cleaned snails to the crayfish sauce pot and stir to coat them with the mixture. Cook for a few minutes to allow the snails to absorb the flavors.
Once the snails are cooked and tender, remove the lid and it should be ready!
Prepare the coconut rice
Rinse the rice thoroughly under cold water until the water runs clear. Drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and scotch bonnet pepper (if using) and sauté until translucent.
Add the small and big cray fish and sauté for a few minutes.
Pour in the coconut milk and water. Stir well and bring the mixture to a boil.
Pour in the chicken stock and stir well also! Taste it and add the curry powder, thyme, and salt salt. Stir well to combine and cook for another minute.
Add the rice to the pot and stir to coat it with the coconut milk mixture. Cook for a couple of minutes, stirring occasionally.
Add the red pepper into the mixture.
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed. Avoid lifting the lid while the rice is cooking.
Once the rice is cooked, remove the pot from the heat and let it sit, covered, for another 5 minutes to steam.
Fluff the rice with a fork to separate the grains.
