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Buea Coconut Joloffe Rice Cameroon

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Ingredients

Adjust Servings:
1 onion, chopped
2 tablespoons peanut oil (or olive oil)
4 tomatoes, peeled and chopped
1 teaspoon tomato puree
1 1/4 cups coconut milk (light or thinned down coconut milk)
2 carrots, peeled and diced
hot pepper, to taste (jalapeno for less heat, or use green bell pepper if you like)
salt, to taste
1 small slice ginger, finely chopped (1/2-inch)
1 bay leaf
1 1/4 cups long-grain rice, washed
1/4 lb mushroom, sliced
1 small green pepper, seeded and chopped

Nutritional information

657
Calories
204 g
Calories From Fat
22.7 g
Total Fat
15.6 g
Saturated Fat
0 mg
Cholesterol
66.8 mg
Sodium
107.6 g
Carbs
4.4 g
Dietary Fiber
54.6 g
Sugars
7.9 g
Protein
375g
Serving Size

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Buea Coconut Joloffe Rice Cameroon

Features:
    Cuisine:

    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.

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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 , 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


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    Steps

    1
    Done

    Fry the Onion in Hot Oil, in a Large Saucepan, For a Few Minutes.

    2
    Done

    Add the Tomatoes and Tomato Puree. While Stirring, Fry Over Medium Heat For 5 - 6 Minutes.

    3
    Done

    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.

    4
    Done

    Bring to the Boil, and Add the Rice and the Remaining Vegetables, Stirring With a Fork.

    5
    Done

    Reduce to a Low Heat, Cover and Cook Until the Rice Has Absorbed Most of the Liquid.

    6
    Done

    Remove the Lid, Cover With Foil and Replace the Lid Until the Rice Is Done.

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