Chop the onions and pepper. Then, set aside.

Wash your chicken/any protein of choice in lukewarm water. Add into a clean pot and season with a pinch of salt, 2 knorr cubes, curry, thyme, onions, and fresh and dry pepper.

Cover and bring to steam until tender if you want to reserve some meat stock. Or you could let it marinate for about 30 minutes before frying it in hot oil on medium to low heat. Ensure to put an eye on it to avoid burning.

Measure your rice into a pot. Then rinse in water until clear, and bring to parboil.

When parboiled, rinse thoroughly and set aside in a sieve.

In a clean pot, pour in your oil on medium heat. It mustn't be necessary to use coconut oil (make do with whatever you have).

Sauté your chopped onions and fresh pepper in the oil until fragrant. Stir constantly to avoid burning.

Pour in your precooked rice and fry alongside the pepper and onions for about 2-4 minutes.

Then, go in with your coconut milk, dry pepper, crayfish, knorr cubes, and meat stock(if any) and stir to combine. Taste for salt.
And at this point, you could adjust your seasoning to your taste.

If you prefer soggy/creamy coconut rice or the rice requires more water to cook, you could go in with more water or coconut milk. But ensure to adjust seasoning alongside.

Cover the pot and let the rice cook. Keep an eye on it still. It can get tricky at this point because the rice at the bottom tends to stick to the pot.

When the moisture content dries up, your coconut rice is ready.

Lest we forget. Peel the skin of your plantain and cut into desired shapes. Salt your plantain and fry it in hot oil on medium heat. Be sure to flip both sides until golden brown.

And I can say, voilà! Your mouthwatering coconut rice is ready to be devoured.