Cameroonian Coconut Rice

By Precious Kitchen · 90 min

Ingredients

Instructions

1. Break the coconut by tapping around its outer edge several times with the blunt side of a heavy knife, catching the water in a bowl.
2. Microwave the coconut on high for 2 minutes, then separate the flesh from the shell with a paring knife.
3. Cut the flesh into slices about 1 inch thick, blend with 3 cups of water until finely crushed, then strain through a fine sieve to get the first coconut milk.
4. Blend the chaff with 2 more cups of water, then strain again to get a second milk. Keep the leftover chaff in case more liquid is needed later; if so, add water to it, blend, and strain.
5. Put the coconut milk in a pot with the seasoning cubes or bouillon powder and the salt. Add the beef and bring to a boil over medium heat.
6. While the milk heats, blend the garlic, ginger, half the onion and the habanero, if using. Chop the remaining half onion. Wash the rice 2 to 3 times to remove the starch.
7. Add the rice, chopped onion and blended spice mix to the boiling coconut milk. Cover and cook until the rice is done, about 15 minutes.
8. Gently fluff the rice with a spoon, stir in the carrot and green beans, then turn off the heat and serve warm.

Summarized from Precious Kitchen's video. Watch it for the details.

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