Rice is probably one of the most popular grains eaten in Cameroon and other west African countries. Each bite of this delectable dish is a mouthful of wonderful flavors. Here, basmati rice is cooked in tomatoes, blended fresh herbs and spices, transforming it to a bold one pot dish that is definitely a crowd pleaser. The aroma during cooking will make your kitchen the gathering place.
Used mainly water and vegetable broth, keeping this dish vegan. Grilled salmon was our protein of choice ( Feel free to omit ). Seafood, chicken and beef broth are all good substitutes
Added some peas and carrots to give it a little more substance. I choose to add the vegetables together with the rice since basmati rice cooks quickly. Feel free to add in more vegetables; some green beans , corn and more.
One pot Cameroonian jollof rice with salmon
- 2 cups basmati rice
- 1 cup frozen peas and carrots
- 1 cup diced carrots
- 3 cups of vegetable broth or water
- 2 Tablespoons crushed onions
- 2 Tablespoons crushed garlic
- 1 Tablespoon ground leeks
- 3 Tablespoons tomato paste
- 1 cup crushed roma tomatoes
- 1 teaspoon crushed habanero (optional)
- 2-3 Tablespoons garlic infused olive oil
- salt to taste
- Heat oil in a large skillet. Add in onions + garlic and cook for ~ 1 min.
- Add in tomato paste, and fry for another 5 minutes, stirring occasionally to prevent burning. Then add crushed tomatoes and continue to cook.
- Meanwhile, wash rice about 2-3 times with warm water to remove the excess starch
- Add rice to skillet together with 3 cups of water and all remaining ingredients.
- Stir and season with salt (some will season a little over so when rice cooks its properly seasoned to taste, but this method could go wrong really quick if you’re not careful).
- Cover and cook on medium until broth is completely absorbed and rice is properly cooked.
- Let sit for about 10 minutes, then fluff. Serve with grilled salmon , chicken or other proteins.(Grilled salmon recipe)