Jolof rice (west africa)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dried black-eyed peas |
| 2 | mediums | Eggplants |
| 1 | teaspoon | Salt |
| 1½ | tablespoon | Canola oil |
| 2 | larges | Onions, chopped |
| 3 | teaspoons | Chopped fresh ginger |
| 2 | eaches | Jalapeno peppers, roasted, stems & seeds removed & chopped |
| 1 | each | Whole garlic clove |
| 2 | eaches | Garlic cloves, minced |
| 1 | each | Green bell pepper, chopped |
| 4 | larges | Tomatoes, chopped |
| 1½ | tablespoon | Tomato paste |
| 2 | teaspoons | Cayenne |
| 2 | teaspoons | Curry powder |
| Hot pepper to taste, option | ||
| 1 | pounds | Carrots, chopped |
| 1½ | cup | Long grain brown rice |
| ½ | pounds | Green beans, cut into thirds |
Directions
Soak peas overnight (Mark's note, soaking black-eyed peas before cooking is unnecessary). Simmer in fresh water for 15 minutes. Drain & reserve cooking water. Slice eggplant into rounds ½" thick & place in a colander. Sprinkle with salt & let stand 5 minutes.
Heat oil in casserole. Brown eggplant with 1 tb chopped onions, 1 tb chopped ginger, 1 jalapeno, whole garlic & bell pepper for 5 minutes.
Remove eggplant & set aside. Add remaining onion, ginger, garlic, jalapeno, bean liquid, tomatoes, tomato paste, cayenne, curry powder & pepper sauce. Simmer for 10 minutes. Add peas, carrots & rice.
Simmer 5 minutes more. Add green beans, eggplant & simmer another 15 minutes. (Mark's note: 15 minutes for brown rice is far too short a time, allow a good 20 minutes before adding the green beans & eggplant).
"Vegetarian Times" December, 1993 Submitted By MARK SATTERLY On 12-21-94