CAMEROON COCONUT RICE

 

This version of a favourite African dish, Coconut Joloff, can be left moist, like a risotto, or cooked longer for a drier result.

 

30 ml / 2 tbsp vegetable oil

1 onion, chopped

30 ml / 2 tbsp tomato pure

600 ml / 1 pint / 2 cups coconut milk

2 carrots

1 yellow pepper

5 ml / 1 tsp dried thyme

2.5 ml / tsp mixed spice

1 fresh green chilli, seeded and chopped

350 g / 12 oz / 1 cups long grain rice

salt

 

Heat the oil in a large saucepan and fry the onion for 2 minutes. Add the tomato pure and cook over a moderate heat for 5 - 6 minutes, stirring all the time. Add the coconut milk, stir well and bring to the boil.

Roughly chop the carrots and chop the pepper, discarding the seeds. Stir the carrots, pepper, thyme, mixed spice, chilli and rice into the onion mixture, season with salt and bring to the boil. Cover and cook over a low heat until the rice has absorbed most of the liquid. Cover the rice with foil, secure with the lid and steam very gently until the rice is done. Serve hot.

 

Serves 4.

 

country : Cameroon

course : side dish

 

source : The Essential African Cookbook : An Exciting Culinary Tour of a Fascinating Land / Rosamund Grant