Cameroon Pilaf

INGREDIENTS:

• 300 g long grain rice
• 4 teaspoons of coriander seeds
• 1 onion
• 1 piece of ginger root
• 4 cloves
• 1 teaspoon of turmeric
• Oil
• 1 medium onion
• 1 cinnamon stick
• 1 bay leaf
• 7 black peppercorns
• 1 teaspoon of cumin
• 1 teaspoon of curry
• 300 g of prawns
• 2 tomatoes
• 7 dl of water

PREPARATION:

Wash the rice until the water is clear. Soak the rice in cold water for about 30 minutes and drain.

In a frying pan over high heat, toast the coriander for 1 minute. Chop an onion and a 3 cm piece of ginger.

Crush the coriander, onion, ginger, cloves and turmeric tea in a mortar.

In a pan with heated butter, brown the chopped onion for 3 minutes. Add the spices, cinnamon stick, bay leaf, black pepper, cardamom seeds and teaspoon of cumin.

Let it cook, stirring, for 2 minutes. Add the shrimp, shelled and the curry powder and let it brown for 3 minutes.

Cut the tomato into pieces without the skin and seeds and add to the rice. Add the condiments and shrimp.

Pour boiling water over and season with salt. Cover and let it cook for around 15 minutes, without stirring and serve.