By Josephine Agbonkhese

Easter is a time of joy, family gatherings, and feasting. After church service, everyone looks forward to a delicious, colourful spread that feels festive yet comforting. This year, elevate your Easter lunch with either pineapple fried or coconut rice. Both possess a mix of traditional favourites and exciting twists that will have your guests asking for recipes.

Pineapple Fried Rice
This vibrant dish brings a sweet-tangy balance to your Easter table. The pineapple adds a refreshing tropical flavour that is greatly loved

Ingredients (Serves 6-8)
3 cups long-grain parboiled rice (or basmati)
1 medium ripe pineapple (peeled and diced into cubes; keep the juice)
2-3 cups mixed vegetables (carrots, green beans, green peas, sweet corn)
1 large onion (chopped)
3-4 scotch bonnet peppers (ata rodo, blended or chopped)
4-5 cloves garlic and thumb-sized ginger (minced)
2-3 eggs (optional, beaten)
½ cup vegetable oil or coconut oil
2-3 seasoning cubes
1 tsp curry powder
1 tsp white pepper or thyme
Salt to taste
Spring onions for garnish

Method

1. Cook the rice with a little salt and set aside to cool completely
2. Heat oil in a large pot or wok over medium heat. Add chopped onions, garlic, ginger, and blended peppers. Fry until fragrant (about 3-4 minutes).
3. Add the mixed vegetables and stir-fry for 5 minutes until slightly tender. Push to one side of the pot.
4. Pour in the beaten eggs (if using) and scramble quickly.
5. Add the diced pineapple (with a little juice) and stir everything together. Season with curry powder, white pepper, seasoning cubes, and salt.
6. Add the cooled rice and mix thoroughly until well combined and heated through (about 5-7 minutes). Taste and adjust seasoning.
7. Turn off the heat and garnish with chopped spring onions.

Serve hot with your favourite cocktail drink, grilled chicken, turkey, or fish.

Coconut Rice
Creamy, fragrant, and mildly sweet, Coconut Rice is an all-time classic that feels luxurious for Easter.

Ingredients (Serves 6-8)
3 cups long-grain parboiled rice
1-2 cans (400ml each) coconut milk (or fresh coconut milk from 2-3 coconuts)
1-1½ cups chicken or vegetable stock/water
1 large onion (chopped)
3-4 scotch bonnet peppers and 2 red bell peppers (tatashe, blended)
3-4 cloves garlic and thumb-sized ginger (minced)
½ cup vegetable oil or coconut oil
2-3 seasoning cubes
1 tsp curry powder
1 tsp thyme
Salt to taste
Optional add-ins: diced carrots, green peas, or cooked shrimp

Method

1. Rinse the rice thoroughly and set aside.
2. In a large pot, heat the oil. Add chopped onions, garlic, ginger, and blended peppers. Fry for 4-5 minutes until the raw smell disappears.
3. Add curry powder, thyme, seasoning cubes, and salt. Stir for 1 minute.
4. Pour in the coconut milk and stock/water. Bring to a boil.
5. Add the rice, stir gently, and reduce the heat to low. Cover and cook until rice is tender and liquid is absorbed. Add more liquid if needed, but don’t over-stir to avoid sogginess.
6. If using vegetables or shrimp, add them in the last 10 minutes of cooking.
7. Turn off the heat, fluff the rice with a fork, and let it rest for 5 minutes.

This pairs excellently with a variety of cocktail drinks, peppered chicken, fish stew, or grilled goat meat.