1 1/2 onion, chopped
3 tablespoons peanut oil
6 tomatoes, peeled and chopped
1 1/2 teaspoon tomato puree
1 7/8 cup coconut milk
3 carrots, peeled and diced
hot pepper, to taste
salt, to taste
1 1/2 small slice ginger, finely chopped
1 1/2 bayleaf
1 7/8 cup long-grain rice, washed
3/8 pound mushrooms, sliced
1 1/2 small green pepper, seeded and chopped
"This is a vegetarian joloffe rice - the fresh vegetables added to the sauce can vary or be substituted with frozen mixed vegetables. I have made this Cameroonian-style joloffe rice with thin 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."
Fry the onion in hot oil, in a large saucepan, for a few minutes. Add the tomatoes and tomato puree. While stirring, fry over a moderate gas 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, hot 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.