Buea-Style Jollof Rice

shopping_basket Ingredients 13 items

• check_circle 1 chopped onion
• check_circle 2 tablespoons of peanut oil
• check_circle 4 tomatoes, peeled and diced
• check_circle 1 teaspoon of tomato purée
• check_circle 300 ml of coconut milk
• check_circle 2 carrots, peeled and diced
• check_circle chilli
• check_circle salt
• check_circle 1 small piece of ginger, finely chopped
• check_circle 1 bay leaf
• check_circle 300 g of long-grain rice, washed
• check_circle 100 g of button mushrooms, sliced
• check_circle 1 small green bell pepper, seeded and chopped

receipt_long Preparation Steps

1. 1
   Sauté the onion in the hot oil, in a large pot, for a few minutes.
2. 2
   Add the tomatoes and the tomato paste, and cook over medium heat for 6 minutes, stirring from time to time.
3. 3
   Stir in 60 ml of coconut milk and continue cooking until the mixture is reduced and thick.
4. 4
   Add the rest of the coconut milk, the bell peppers, carrots, chilli, ginger, bay leaf and salt.
5. 5
   Bring to a boil and add the rice and the rest of the vegetables, stirring with a fork. Lower the heat, cover and let it cook until the rice has absorbed almost all of the liquid.
6. 6
   Remove the lid of the pot, cover with aluminium foil and put the lid back on until the rice is cooked.
7. 7
   Serve; you can pair it with meat cooked however you like.