Cameroon fried rice served topped with fried chicken
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Cameroon Fried Rice

Cameroon Fried Rice is a traditional Cameroonian recipe for a classic one-pot dish of rice, onion, ground crayfish, stockfish and smoked mackerel in a red oil base that's finished with African blue basil. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Cameroon Fried Rice.

prep time

20 minutes

cook time

50 minutes

Total Time:

70 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Spice RecipesHerb RecipesStew RecipesFish RecipesCameroon Recipes

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Method:

Rinse the Long-Grain White Rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents gummy fried rice. In a large pan, combine the drained rice with 500ml Chicken Stock, the Bay Leaf, and ½ tsp Salt.

Bring to a boil over high heat, then reduce to a low simmer and cover. Cook for 10 minutes until the rice is about 70% done (it should still retain a slight bite). Drain any excess liquid and spread the rice on a tray to cool. This partial cooking ensures the grains stay separate during the final fry.

Set a large, deep, heavy-based frying pan our cast iron casserole (Dutch oven) over medium-high heat. Once hot add the 4 tbsp oil and use to sear the cubed chicken thigh meat for 5-6 minutes until golden brown on all sides. Remove the chicken with a slotted spoon and set aside.

In the same oil, add the finely chopped Red Onion, diced Carrots, and diced Green Bell Peppers. Fry for 4–5 minutes until the vegetables soften and the onion turns translucent. Stir in the minced Garlic, grated Ginger, and minced Scotch Bonnet chilli, cooking for 1 minute until fragrant.

Add the 2 tbsp Tomato purée to the pan and cook for 2 minutes, stirring constantly to deepen its colour and mellow its acidity. This step develops the rich, concentrated base characteristic of Cameroonian fried rice.

Sprinkle over the 2 tsp Curry Powder and 1 tsp crushed Thyme Leaves, stirring to coat the vegetables evenly. Pour in 60ml of the remaining Chicken Stock (from the original 500ml) to deglaze the pan, scraping up any browned bits from the base of the pan. Let the mixture simmer for 2 minutes until slightly thickened.

Return the seared chicken to the pan along with the par-cooked rice. Stir to combine, breaking up any rice clumps gently. Drizzle in the remaining Chicken Stock (about 430ml) and season with the remaining 1 tsp sea Salt.

Cook the ingredients over medium heat for 8-10 minutes, stirring occasionally, until the rice is fully tender and the liquid has been absorbed. The grains should be separate, glossy, and infused with the flavour of the spices.

Remove the Bay Leaf, arrange on a serving dish, top with the chicken and serve.

For more Jollof rice and jollof-related recipes see the more jollof rice/thieboudienne/riz au gras recipes page