Cue Up The Episode!

Make sure you listen to the episode with my podcast guest, Agatha Achindu while you make her Party Jollof Rice from Cameroon!

Make The Recipe

1. In a medium pot with a tight-fitting lid, heat the coconut oil over medium-high heat.
2. Add the onion, leeks, and bay leaf and cook, stirring occasionally until the onion is translucent, about 5 minutes.
3. Add the garlic and cook, stirring often, for 30 seconds more.
4. Add the tomato paste and tomatoes and cook, stirring occasionally, for 4 minutes.
5. Add the coconut milk, broth, Better than Bouillon or coconut aminos, ginger, scallions, salt, and red pepper flakes, if using, and bring to a boil.
6. Add the rice and stir to combine, and return to a boil.
7. Reduce the heat to medium, cover the pot, and gently simmer for 10 minutes.
8. Add the carrots, green beans, and shrimp, mix well, and re-cover the pot.
9. Continue cooking for 5 minutes without uncovering the pot.
10. Remove from the heat and let rest, covered, for 10 minutes.
11. Using a fork, fluff in the basil. Serve.