Blue-Coconut Jolofe Rice

==Ingredients==
* 1 onion, chopped
* 2 tablespoons peanut oil
* 4 tomatoes, peeled and chopped
* 1 teaspoon tomato purée
* 1¼ cup coconut milk
* 2 carrots, peeled and diced
* 1 small slice ginger, finely chopped
* 1 bay leaf
* 1¼ cups long-grain rice, washed
* ¼ pound mushrooms, sliced
* 1 small green pepper, seeded and chopped
* hot pepper, to taste
* salt, to taste
==Directions==
# 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 heat for 5 – 6 minutes.
# Stir in ¼ 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, bay leaf 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.
Category:Cameroonian Appetizers
Category:Cameroonian Vegetarian
Category:Chile pepper Recipes
Category:Coconut milk Recipes
Category:Green bell pepper Recipes
Category:Long-grain rice Recipes
Category:Mushroom Recipes
Category:Peanut oil Recipes
Category:Onion Recipes
Category:Tomato Recipes
Category:Carrot Recipes
Category:Recipes that need photos