Riz fouti with vegetables and soumbala

Ingredients

• 75 ml of palm oil
• 1 eggplant, diced
• 1 ripe tomato, peeled and seeded, diced
• 2 aubergines, sliced into rounds
• 1 fresh chili pepper, sliced
• 1 sweet bell pepper, diced
• 50 g of sumbala seeds (also known as netetou)
• 200 g of white rice
• Half an onion, sliced
• 1/2 meat bouillon cube
• a few chives
• 1 lemon

Pour in a generous amount of oil into a saucepan.

Add the eggplant, bell pepper, chili pepper, and okra.

Cook the vegetables, and when they start to brown, add the tomatoes. Continue to cook over low heat until everything is tender.

In a mortar, combine the salt and bouillon cube, grind them together, then add the vegetables and grind everything into a paste.

Additionally, preheat the oven to 80 °C and bake the sumbala seeds for a few minutes.

Cook the white rice.

Heat some oil in a frying pan and cook the onion until it is browned.

For serving, place the cooked rice in the bottom of the dish, followed by the mashed vegetables, the fried onion, and finally the sumbala seeds.

Serve with lemon, if you wish.