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 pureé
600 ml / 1 pint / 2½ cups coconut milk
1 yellow pepper
5 ml / 1 tsp dried thyme
2.5 ml / ½ tsp mixed spice
1 fresh green chilli, seeded and chopped
350 g / 12 oz / 1 ½ cups long grain rice
Heat the oil in a large saucepan and fry the onion for 2 minutes. Add the tomato pureé 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.
country : Cameroon
course : side dish
source : The Essential African Cookbook : An Exciting Culinary Tour of a Fascinating Land / Rosamund Grant