Buea Coconut Joloffe Rice (Cameroon)
Esther Westerveld
"This is a vegetarian joloffe rice - the fresh vegetables added to the sauce
can vary or be substituted with frozen mixed vegetables. I have made this
Cameroonian-style joloffe rice with thin coconut milk and in the Cameroons
it is usually cooked with meat. Basmati rice, although not traditionally
used, makes delicious joloffe and requires less liquid when cooking."
1 onion, chopped
2 Tbsp peanut oil
4 tomatoes, peeled and chopped
1 tsp tomato puree
1 1/4 cups coconut milk
2 carrots, peeled and diced
hot pepper, to taste
salt, to taste
1 small slice ginger, finely chopped
1 bayleaf
1 1/4 cups long-grain rice, washed
1/4 lb mushrooms, sliced
1 small green pepper, seeded and chopped
Fry the onion in hot oil, in a large saucepan, for a few minutes. Add the
tomatoes and tomato puree. While stirring, fry over a moderate gas for 5 - 6
minutes. Stir in 1/4 cup of the coconut milk and continue to cook until the
mixture is reduced and thick. Add the rest of the coconut milk, carrots, hot
pepper, ginger, bayleaf and salt. Bring to the boil, and add the rice and
the remaining vegetables, stirring with a fork. Reduce to a low heat, cover
and cook until the rice has absorbed most of the liquid. Remove the lid,
cover with foil and replace the lid until the rice is done.
Serves 4.
country : Cameroon
course : side dish
source : Rosamund Grants Caribbean and African Cooking / Rosamund Grant
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