Buea Coconut Joloffe Rice Cameroon Recipes
BUEA COCONUT JOLOFFE RICE (CAMEROON)
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.
Provided by Sharon123
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 657, Fat 22.7, SaturatedFat 15.6, Sodium 66.8, Carbohydrate 107.6, Fiber 4.4, Sugar 54.6, Protein 7.9
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- Crack open the coconut by hitting several times around its perimeter using the blunt side of a butcher knife. Be sure to have a bowl nearby to catch the coconut water when it starts dripping. See video to watch how I open a coconut.
- Microwave the coconut on high for 2 minutes. Then use a pairing knife to separate the coconut meat from the shell.
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