Wali wa Nazi (East Africa’s popular coconut rice)
Wali wa Nazi is coconut rice popular amongst the Swahili people of East Africa. It owes its popularity to the plentiful coconut trees along the East African coast. The pulp of the coconut is usually removed by scraping and the coconut milk eventually squeezed out to get the coconut milk used in Wali wa Nazi. Traditionally in Wali wa Nazi, only the second and third pressings of the freshly grated mature coconut is used. The first pressing is the “coconut cream” and not the milk. Canned or boxed coconut milk is just as useable in getting that rich and creamy coconut flavour of Wali wa Nazi, but some cooks advice that the contents of the can be diluted by a third of water as the “cream” gathers on top of the can. I personally don’t. I prefer my Wali wa Nazi in all its gloriously rich and creamy form. This coconut rice is as tropical and as alluring as it gets.
Even though Wali wa Nazi goes with lots of other stews and sauces, Kuku Paka was what readily came to mind as an authentic and exciting sauce to go with it. Kuku Paka is a coconut-based curry sauce again popular in East Africa amongst the Swahili people and people of Indian origin in Africa mostly in Tanzania, Kenya and Uganda.