Yovo Doko with a Belizean Twist

Ingredients

In the Belizean adaptation of Yovo Doko, the traditional Nigerian dish is enhanced with the addition of local Belizean ingredients and flavors. The original dish typically uses palm oil, but in the Belizean version, coconut milk is used to create a creamy and tropical broth. The spices are also adjusted to include Belizean favorites like cumin and paprika, which add a smoky and earthy undertone to the dish. Additionally, the use of fresh local vegetables such as bell peppers and okra adds a vibrant touch to the overall flavor profile. We alse have the original recipe for Yovo doko, so you can check it out.

• 500g (1.1 lb) boneless chicken or fish fillets 500g (1.1 lb) boneless chicken or fish fillets
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 bell pepper, sliced 1 bell pepper, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• 200ml (7 fl oz) chicken or vegetable broth 200ml (7 fl oz) chicken or vegetable broth
• 200g (7 oz) okra, sliced 200g (7 oz) okra, sliced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Coconut rice, for serving Coconut rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat coconut oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the chicken or fish fillets to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the ground cumin, ground coriander, and paprika over the meat, and stir well to coat.
4. 4.
   Add the sliced bell pepper and diced tomatoes to the pot, and cook for a few minutes until they begin to soften.
5. 5.
   Pour in the coconut milk and chicken or vegetable broth, and bring the mixture to a simmer.
6. 6.
   Add the sliced okra to the pot and season with salt and pepper to taste. Simmer for about 15-20 minutes, or until the chicken or fish is cooked through and the flavors have melded together.
7. 7.
   Serve the Belizean Coconut Yovo Doko over a bed of fluffy coconut rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Okra — To reduce the sliminess of okra, you can blanch it in boiling water for a few minutes before adding it to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the dish.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Feel free to customize the vegetables in this dish based on your preferences and what is in season.

Serving advice

Serve the Belizean Coconut Yovo Doko hot over a bed of fluffy coconut rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, arrange the sliced bell peppers and okra on top of the dish in an appealing pattern. Sprinkle some additional paprika and cumin on the chicken or fish for an extra pop of color.