Wali Wa Nazi (Coconut Rice) is popular in Tanzania and surrounding East African countries. This particular version, Wali Wa Junde Na Karoit (Tanzanian Coconut Rice with Peas and Carrots) is dyed yellow with turmeric powder and mixed with peas and diced carrots before cooking in diluted coconut milk.
This rice is best served with stews and curries or even on its own as a light meal.
I used a cup of frozen peas and carrots for a quick and easy lunch. If using fresh carrots, dice them to roughly the same size as the peas for even cooking and consistency.
Traditionally, this dish is made using homemade coconut milk (maziwa ya nazi in Swahili) from shredded coconut. If using canned, shake the can or stir the ingredients well before adding to the boiling water.
Wali Wa Junde Na Karoit (Tanzanian Coconut Rice with Peas and Carrots)
Adapted from Taste of Tanzania
1 tablespoon olive oil
1 cup uncooked basmati rice
1/2 cup peas
1/2 cup diced carrots
1/2 teaspoon turmeric powder
Salt to taste
1 cup canned coconut milk
1 cup boiling water
In a medium pot, drizzle olive oil over medium heat.
Once heated, add the rice, peas, and carrots. Cook, stirring often, until the rice turns nearly white. Stir in the turmeric and salt.
In a medium bowl, whisk together coconut milk and boiling water.
Pour 1 cup of the coconut water into the pot. Bring to a boil. Reduce heat to a simmer over low heat and cover with a glass top so you can see when the liquid has reduced. Cook until the rice is tender, adding more coconut water as needed.
Fluff with a fork and serve hot.