Prep 20 mins
Cook 25 mins
This is a vegetarian joloffe rice - the fresh vegetables added to the sauce can vary or be substituted with frozen mixed vegetables. This Cameroonian-style joloffe rice is made with 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. From cdkitchen.
- 1 onion, chopped
- 2 tablespoons peanut oil (or olive oil)
- 4 tomatoes, peeled and chopped
- 1 teaspoon tomato puree
- 1 1⁄4 cups coconut milk (light or thinned down coconut milk)
- 2 carrots, peeled and diced
- hot pepper, to taste (jalapeno for less heat, or use green bell pepper if you like)
- salt, to taste
- 1 small slice ginger, finely chopped (1/2-inch)
- 1 bay leaf
- 1 1⁄4 cups long-grain rice, washed
- 1⁄4 lb mushroom, 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 medium heat 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, 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.