Buea Coconut Joloffe Rice Cameroon Food
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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- Combine the garlic, ginger, basil, celery, parsley, and habanero pepper (if using) in a blender. Add half a cup of water and blend into a puree.
- Place meat in a small pot. Add 1-2 cups of water. Add in a quarter teaspoon of salt, 1 tablespoon of chopped onions and 1 tablespoon of the blended spices. Let it cook for 10 minutes. Then strain meat from the stock and set stock aside for use later. Cut the meat into little bits (a quarter inch thick each) Sprinkle a pinch of salt on the chopped beef then add half a teaspoon of the blended spice puree. Mix well and let it rest for later use.
- Place three cups of water into a pot. Add in 1 teaspoon of salt (plus curry powder if using) and bring to a boil. Wash rice and add to boiling water. Let it cook on medium heat until the water is all gone. Let the rice rest for 5 minutes then fluff with a fork.
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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.
- Cut the coconut meat into about 1 inch slices then place in a blender. Add in 3 cups of water and blend till totally crushed. Pass the crushed coconut through a fine sieve to extract the coconut milk. Add in 2 more cups of water to the coconut milk and blend again to extract more milk. Pass through a fine sieve then set aside the remaining coconut chaff for use if eventually needed. Note that you may or may not need more coconut milk depending on how much liquid your rice needs to cook completely. If you happen to need more milk. Simply add water to the chaff and blend again then pass through a sieve to extract the milk.
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