• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 1 onion, chopped
  • 2 tbl peanut oil
  • 4 tomatoes, peeled and chopped
  • 1 tsp tomato puree
  • 1 1/4 cup coconut milk
  • 2 carrots, peeled and diced
  • hot pepper, to taste
  • salt, to taste
  • 1 sm slice ginger, finely chopped
  • 1 bayleaf
  • 1 1/4 cup long-grain rice, washed
  • 1/4 lb mushrooms, sliced
  • 1 sm green pepper, seeded and chopped


  • 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.

Categories: African  Stove 

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