By Selasi Gbormittah
2 tsp. Vita Coco Coconut Oil
380g reduced fat coconut milk
20g lemon grass, cut in half
2 tbsp light brown sugar
Pinch of salt
180g black rice
1/2 tsp chilli flakes
1 ripe mango
1 large sweet potato
Preheat the oven at 180 degrees
Peel and cut the sweet potato into small cubes and toss into a pan or baking tray with a tsp of Vita Coco Coconut Oil, chilli flakes, salt and a pinch of salt.
Roast the potato in the oven for 15-20 minutes.
Fry the lemongrass in a tsp of oil for a few minutes.
Add the milk and bring to boil until bubbling.
Stir in the rice and reduce the heat, allowing to cook for 35-40 minutes on low heat.
Make the dressing by peeling the mango and slicing thinly.Zest and juice the lime and mix together with the mango in a bowl.
Set aside until rice is ready.
Dish the rice into a bowl and top with mango dressing to serve.