Jolof rice (west africa)

Yield: 8 servings

Measure 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
\N \N Hot pepper to taste, option
1 pounds Carrots, chopped
1½ cup Long grain brown rice
½ pounds Green beans, cut into thirds

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

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