Kikambala shrimp rice is a flavorful and lively dish that definitely resembles the more famous and common "Jollof," found in West African regions. We enjoyed it precisely on the beach in Kikambala, a coastal village in Kenya not far from Mombasa.
Feel free to adjust the spices and seasonings to suit your taste.

Ingredients for 4 people:

500 grams shelled and hulled shrimps

3 cups long grain pishori rice

1 onion, finely chopped

3 cloves of garlic, chopped

1 green sweet pepper, diced

2 cups diced tomatoes (400 grams)

1 cup vegetable broth

2 tablespoons tomato paste

1 tablespoon lime

1 tablespoon cumin powder

2 teaspoons paprika powder

1 teaspoon ground cayenne pepper (adjust to taste)

1 teaspoon curry powder

1 bay leaf

Salt and pepper to taste

Vegetable oil for cooking

Fresh parsley or cilantro for garnish (optional)

Instructions:

Rinse the rice under cold water until the water becomes clear. Drain and set aside.

Heat some vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until translucent.

Add the minced garlic, diced red bell pepper, paprika, cayenne pepper, thyme and curry powder. Cook for a few minutes until the spices release their aroma.

Add the tomato paste and diced canned tomatoes to the pot. Stir well to combine the ingredients.

Pour in the vegetable broth, add the bay leaf and season with salt and pepper. Bring the mixture to a boil.

Add the rinsed rice to the pot and stir to coat it evenly with the tomato mixture. If necessary, add more water or broth to make sure there is enough liquid to cook the rice.

Reduce the heat to low, cover the pot, and let the rice cook for about 15 to 20 minutes or until tender and cooked through.

While the rice is cooking, heat a separate skillet with a little oil over medium heat. Add the shrimp, marinated in lime and cumin powder, and cook for a few minutes on each side until they turn pink and are cooked through. Remove from the heat.

Once the rice is cooked, gently stir in the cooked shrimp, making sure they are evenly distributed throughout the rice.

Cover the pot again and let the rice and shrimp rest for a few minutes off the heat so that the flavors meld.

Serve the shrimp rice hot, garnished with fresh parsley or cilantro, if desired.