Wali wa Nazi is a fragrant Tanzanian dish that’s a staple in Swahili coastal cuisine, particularly in regions like Zanzibar and Dar es Salaam. “Wali” means rice, and “nazi” refers to coconut, highlighting the star ingredient—creamy coconut milk—that gives this rice its rich, aromatic flavor. This dish is a perfect balance of savory and subtly sweet, often spiced with whole cloves or cardamom for an extra layer of warmth. Wali wa Nazi is typically served with stews, grilled fish, or curries, making it a versatile side that elevates any meal. This step-by-step recipe will guide you through making an authentic Wali wa Nazi that’s fluffy, flavorful, and a true taste of the Tanzanian coast.
Ingredients (Serves 4-6)
- Long-Grain Rice: 2 cups (preferably basmati or jasmine for fluffiness)
- Coconut Milk: 1 can (14 oz/400ml), or 1.5 cups fresh coconut milk
- Water: 2 cups (adjust based on coconut milk thickness)
- Vegetable Oil or Ghee: 1 tbsp
- Onions: 1 small, finely chopped (optional, for added depth)
- Whole Spices (optional, for authentic flavor):
- Cloves: 3 whole
- Cardamom Pods: 2, lightly crushed
- Cinnamon Stick: 1 small (1-inch piece)
- Salt: 1 tsp (adjust to taste)
- Fresh Cilantro: 2 tbsp, chopped (for garnish, optional)
Equipment Needed
- Medium pot with a tight-fitting lid
- Chopping board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Fine mesh strainer (for rinsing rice)
- Small bowl (for soaking rice)
Step-by-Step Instructions
Step 1: Prepare the Rice
Start by rinsing the rice to remove excess starch, which ensures fluffy, non-sticky grains. Place the 2 cups of rice in a fine mesh strainer and rinse under cold water until the water runs clear, about 1-2 minutes. Alternatively, place the rice in a bowl, cover with water, swish it around, and drain—repeat this process 2-3 times. Soak the rinsed rice in fresh water for 15-20 minutes to help it cook evenly. Drain well before cooking.
Step 2: Prepare the Coconut Milk
If using canned coconut milk, shake the can well to mix the cream and liquid, then measure out 1.5 cups. If using fresh coconut milk, ensure it’s well-mixed; fresh coconut milk may separate into a thicker cream and thinner liquid, so stir before measuring. Combine the coconut milk with 2 cups of water in a measuring cup to make about 3.5 cups of liquid total. The exact amount of liquid may vary slightly depending on your rice type and how thick your coconut milk is—basmati typically requires a 1:1.75 rice-to-liquid ratio.
Step 3: Sauté the Aromatics and Spices (Optional)
Heat 1 tablespoon of vegetable oil or ghee in a medium pot over medium heat. If using onions, add the finely chopped onions with a pinch of salt and sauté for 5-7 minutes, stirring occasionally, until they’re soft and golden. This step adds a subtle savory depth but can be skipped for a simpler version. If using whole spices, add the cloves, cardamom pods, and cinnamon stick to the pot and fry for 1 minute, stirring constantly, until they release their aroma. Be careful not to burn the spices, as this can make the rice bitter.
Step 4: Toast the Rice
Add the drained rice to the pot, stirring gently to coat the grains in the oil or ghee (and spices, if using). Toast the rice for 2-3 minutes, stirring occasionally, until it becomes slightly translucent and aromatic. This step enhances the rice’s nutty flavor and helps the grains stay separate when cooked.
Step 5: Add the Coconut Milk Mixture
Pour the coconut milk and water mixture into the pot, stirring to combine with the rice. Add 1 teaspoon of salt, and stir again. Bring the mixture to a boil over medium-high heat, then give it one final stir to ensure the rice isn’t sticking to the bottom of the pot. Once boiling, reduce the heat to low and cover the pot with a tight-fitting lid to trap the steam—this is key to perfectly cooked rice.
Step 6: Cook the Rice
Simmer the rice on low heat for 15-20 minutes, or until all the liquid is absorbed and the rice is tender. Resist the urge to lift the lid or stir during this time, as it can release steam and lead to uneven cooking. To check if the rice is done, tilt the pot slightly—if there’s no liquid pooling at the bottom, it’s ready. If the rice is still firm and there’s no liquid left, add a tablespoon of water, cover, and cook for another 2-3 minutes.
Step 7: Fluff and Rest
Remove the pot from the heat and let the rice sit, covered, for 5 minutes. This resting period allows the steam to finish cooking the rice and makes it easier to fluff. After resting, remove the lid and fluff the rice gently with a fork to separate the grains. If you used whole spices, you can remove them now (though they’re often left in for presentation and flavor).
Step 8: Garnish and Serve
Transfer the Wali wa Nazi to a serving bowl or plate it directly as a side dish. Sprinkle with chopped cilantro for a fresh, herbaceous touch, if desired. Serve hot alongside grilled fish (like Samaki wa Kupaka), a spicy curry, or a vegetable stew. It also pairs beautifully with a side of kachumbari salad (tomatoes, onions, and chili) for a burst of freshness. The creamy, coconut-infused rice is the perfect base for soaking up rich, flavorful dishes.
Tips for Success
- Rice Type: Basmati or jasmine rice works best for Wali wa Nazi due to their fluffy texture and ability to absorb flavors. Avoid short-grain rice, which can become sticky.
- Coconut Milk: For a richer flavor, use full-fat coconut milk. If it’s too thick, dilute with a bit more water. Freshly grated coconut milk, if available, elevates the dish even further.
- Spices: Whole spices add an authentic Swahili touch, but you can skip them for a simpler version. If you don’t have whole spices, a pinch of ground cloves or cardamom can work in a pinch.
- Consistency: If your rice turns out too wet, uncover and cook on low heat for a few more minutes to let excess moisture evaporate. If it’s too dry, add a splash of hot water and steam for a few more minutes.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat on the stovetop or in the microwave with a splash of water to restore moisture.
Why You’ll Love Wali wa Nazi
Wali wa Nazi is a cornerstone of Tanzanian coastal cuisine, offering a creamy, aromatic rice dish that’s both comforting and versatile. The coconut milk infuses the rice with a subtle sweetness that pairs perfectly with savory stews or grilled seafood, reflecting the Swahili region’s love for bold, tropical flavors. It’s a simple dish with minimal ingredients, yet it delivers maximum satisfaction, making it ideal for both everyday meals and special occasions. Whether you’re exploring Tanzanian cuisine or looking for a new way to enjoy rice, Wali wa Nazi will bring a taste of the Indian Ocean to your table.