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.
Ingredients
- 2 cups long-grain or basmati rice
- 2 cups thick coconut milk
- 2 cups water
- 1 tsp salt
- 1 tbsp vegetable oil (optional)
Ingredients for 5 servings (1.3 kg) · the original recipe
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.
Stovetop - 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.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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