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Wali Wa Nazi

Wali wa Nazi is a traditional East African rice dish prepared by cooking rice in coconut milk. It is especially popular along the Swahili Coast of Tanzania and Kenya, where coconuts are abundant. The dish is known for its rich aroma, creamy texture, and mild flavor. Wali wa Nazi is commonly served with fish, meat stews, curries, beans, and vegetable dishes during both everyday meals and special occasions.

Source and licence

"Wali Wa Nazi" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Wali_Wa_Nazi, revision 4638517), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Wali_Wa_Nazi&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4638517

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Wash the rice thoroughly until the water runs clear.
  2. Soak the rice in water for 20 minutes, then drain.
  3. In a cooking pot, combine the coconut milk, water, and salt.
  4. Bring the mixture to a gentle boil over medium heat.
  5. Add the drained rice and stir once.
  6. Reduce the heat to low and cover the pot tightly.
  7. Cook for 20–25 minutes, or until the liquid is absorbed and the rice is tender.
  8. Remove the pot from the heat and allow it to rest for 5–10 minutes.
  9. Fluff the rice gently with a fork before serving.