African recipe: Cameroon Coconut Rice

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* Exported from MasterCook *

 

Cameroon Coconut Rice

 

Recipe By : Classic African by Rosamund Grant

Serving Size : 4 Preparation Time :0:00

Categories : Rice Vegetables

African Dairy Restricted

 

Amount Measure Ingredient -- Preparation Method

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2 Tablespoons Vegetable Oil

1 Chopped Onion

2 Tablespoons Tomato Puree

600 Milliliters Coconut Milk

2 Carrots

1 Yellow Pepper

1 Teaspoon Dried Thyme

1/2 Teaspoon Mixed Spice

1 Green Chile -- Seeded And Chopped

350 Grams Long-Grain Rice

Salt -- To Taste

Coconut Shreds -- For Garnish

 

1. Heat the oil in a large saucepan and fry the onion for 2 minutes. Add the

tomato puree 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.

 

2. Roughly chop the carrots and chop the pepper, discarding the seeds.

 

3. Stir the carrots, pepper, thyme, mixed spice, chile and rice into the

onion mixture, season with salt and bring to a 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, garnished with coconut shreds.

 

 

 

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NOTES : This version of a favourite African dish, Coconut Joloff, can be

left moist, like a risotto, or cooked longer for a drier result.