Name: Party Jollof Rice Recipe from Cameroon (Coconut Shrimp)
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: African
Ingredients: 3 tbsp Coconut oil; 1 Red onion, diced; 2 tbsp thinly sliced Leeks (green or white parts or both); 1 Bay leaf; 2 cloves Garlic, minced; 2 tbsp Tomato paste; 1.25 cups chopped Tomatoes (about 2 large tomatoes); 1.25 cups Coconut milk; 1 cup low sodium Chicken broth; 1 tsp Better than Bouillon or coconut aminos; 1 tsp grated, peeled fresh Ginger; 3 Scallions, thinly sliced; 1 tsp Sea salt; 1/2 tsp Crushed red pepper flakes OR 1 small Scotch bonnet pepper (optional); 1.5 cups Basmati rice, rinsed until the water runs clear; 1 cup Carrots, cut into 1/2 inch dice (about 2 small); 8 oz Green beans, cut into one inch strips

Description

Delicious Coconut Jollof Rice with Shrimp from Cameroon. This one is extra special - The perfect Party Jollof Rice. Shared with permission from Bountiful Cooking by Agatha Achindu.

Ingredients

Scale

3 tbsp Coconut oil
1 Red onion, diced
2 tbsp thinly sliced Leeks (green or white parts or both)
1 Bay leaf
2 cloves Garlic, minced
2 tbsp Tomato paste
1.25 cups chopped Tomatoes (about 2 large tomatoes)
1.25 cups Coconut milk
1 cup low sodium Chicken broth
1 tsp Better than Bouillon or coconut aminos
1 tsp grated, peeled fresh Ginger
3 Scallions, thinly sliced
1 tsp Sea salt
1/2 tsp Crushed red pepper flakes OR 1 small Scotch bonnet pepper (optional)
1.5 cups Basmati rice, rinsed until the water runs clear
1 cup Carrots, cut into 1/2 inch dice (about 2 small)
8 oz Green beans, cut into one inch strips

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Instructions

In a medium pot with a tight-fitting lid, heat the coconut oil over medium-high heat.
Add the onion, leeks, and bay leaf and cook, stirring occasionally until the onion is translucent, about 5 minutes.
Add the garlic and cook, stirring often, for 30 seconds more.
Add the tomato paste and tomatoes and cook, stirring occasionally, for 4 minutes.
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.
Add the rice and stir to combine, and return to a boil.
Reduce the heat to medium, cover the pot, and gently simmer for 10 minutes.
Add the carrots, green beans, and shrimp, mix well, and re-cover the pot.
Continue cooking for 5 minutes without uncovering the pot.
Remove from the heat and let rest, covered, for 10 minutes.
Using a fork, fluff in the basil. Serve.

Notes

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

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Main Dish
Cuisine: African, Cameroon

Nutrition

Calories: 372
Sugar: 5
Sodium: 493
Fat: 18
Saturated Fat: 15
Carbohydrates: 49
Fiber: 3
Protein: 7