Lopè's friday night feast

Fill your kitchen with the heady aromas of African cooking, courtesy of Lopè Ariyo, the first-time author of Hibiscus

- Lopè Ariyo

Fried coconut rice

In Nigeria, fried coconut rice is saved for special occasions, and usually contains beef liver or prawns, but I prefer it with mushrooms. The rest of the veg in this recipe can also be swapped for whatever you prefer.

SERVES 4-6 PREP 15 mins COOK 30 mins EASY

400ml can coconut milk

½ tsp dried thyme

2 bay leaves

1 chicken stock cube

370g long-grain or basmati rice

1 tbsp groundnut or coconut oil

½ red onion, finely chopped

6 closed cup mushrooms, roughly chopped

½ each green and yellow pepper, both finely chopped

1 large carrot, finely chopped

1 tsp ground coriander

¼ tsp ground turmeric

1 tsp each garlic powder and ground ginger

1 Bring the coconut milk, thyme, bay and stock cube to the boil in a large pan. Reduce the heat to medium-low. Simmer for 5 mins.

2 Meanwhile, rinse the rice until the water runs clear. Drain in a colander, then add to the coconut milk mixture – it should be just about covered by the liquid. Turn the heat up to medium-high, cover and cook for 10 mins, stirring occasionally so it doesn’t catch. When most of the liquid has been absorbed, the rice should be softened but still quite al dente. Remove from the heat and set aside.