Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 onion, chopped
- 2 tablespoons peanut oil
- 4 tomatoes, peeled and chopped
- 1 teaspoon tomato puree
- 1 1/4 cup coconut milk
- 2 carrots, peeled and diced
- 1 small slice ginger, finely chopped
- 1 bayleaf
- 1 1/4 cup long-grain rice, washed
- 1/4 pound mushrooms, sliced
- 1 small green pepper, seeded and chopped
- hot pepper, to taste
- salt, to taste
Directions
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 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, hot pepper, ginger, bay leaf 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.
Category:Cameroonian Recipes
Category:Cameroonian Appetizers