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Buea-Style Jollof Rice
A Buea-style take on West African jollof rice, with the rice cooked in a rich tomato and coconut milk base studded with carrots, mushrooms and bell pepper.
Prep20 min
Cooking40 min
Total1 h
Servings5
DifficultyHard
Calories420 kcal
Preparation
1 h- Sauté the onion in the hot oil, in a large pot, for a few minutes.
- Add the tomatoes and the tomato paste, and cook over medium heat for 6 minutes, stirring from time to time.
- Stir in 60 ml of coconut milk and continue cooking until the mixture is reduced and thick.
- Add the rest of the coconut milk, the bell peppers, carrots, chilli, ginger, bay leaf and salt.
- 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.
- Remove the lid of the pot, cover with aluminium foil and put the lid back on until the rice is cooked.
- Serve; you can pair it with meat cooked however you like.
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