Sautéed rice in a Cameroonian style

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Sautéed rice in a Cameroonian style

Sautéed rice in a Cameroonian style

Number of people


3 tomatoes

1 leek

1 small "West Indian" chilli pepper, fresh red

1 celery stalk with leaves

1 pepper (here green)

1 onion

1 small bunch of basil

1 small can of tomato paste

3 cubesMaggi

4 smoked fish (available in African grocery stores)

1 bowl of rice



Neutral oil

Preparation: 10 min
Cooking time: 40 min
Step 1
- Mince the condiments, i.e. leek, chilli, celery, pepper, onion, tomatoes, basil (or chop them up)
Step 2
- Peel the smoked fish, i. e. remove the skin and the head.
Step 3
- In a casserole dish, put about 2 tablespoons of neutral oil and sauté the condiments, tomato paste and whole fish for about 5 minutes.
Step 4
- Meanwhile, wash the rice.
Step 5
- Add the rice and stir well for 5 minutes.
Step 6
- Add twice the volume of rice in water, here 2 bowls of water, add the crumbled cubes and cover.
Step 7
- Leave to cook over low heat for about 30 minutes
Step 8
If the water is absorbed too quickly, add more during cooking.
Step 9
The dish is ready when the water is absorbed and the rice is cooked.
I add my grain of salt

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