Jolof Rice
Yield
8 servingsPrep
25 minCook
35 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
black-eyed peas
dried |
|
| 2 | medium |
eggplant
|
*
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | tablespoons |
canola oil
|
|
| 2 | large |
onions
chopped |
|
| 3 | teaspoons |
ginger
fresh |
|
| 2 | each |
jalapeño pepper
roasted, stems & seeds removed, chopped |
*
|
| 1 | each |
garlic cloves
whole |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | each |
green bell peppers
chopped |
|
| 4 | large |
tomatoes
chopped |
|
| 1 ½ | tablespoons |
tomato paste
|
|
| 2 | teaspoons |
cayenne pepper
|
|
| 2 | teaspoons |
curry powder
|
|
| 1 | x |
hot chili peppers
to taste, optional |
*
|
| 1 | pound |
carrots
chopped |
|
| 1 ½ | cups |
long grain rice
brown |
|
| ½ | pound |
green beans
cut into thirds |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
black-eyed peas
dried |
|
| 2 | medium |
eggplant
|
*
|
| 5 | ml |
salt
|
|
| 23 | ml |
canola oil
|
|
| 2 | large |
onions
chopped |
|
| 15 | ml |
ginger
fresh |
|
| 2 | each |
jalapeño pepper
roasted, stems & seeds removed, chopped |
*
|
| 1 | each |
garlic cloves
whole |
|
| 2 | each |
garlic cloves
minced |
|
| 1 | each |
green bell peppers
chopped |
|
| 4 | large |
tomatoes
chopped |
|
| 23 | ml |
tomato paste
|
|
| 1E+1 | ml |
cayenne pepper
|
|
| 1E+1 | ml |
curry powder
|
|
| 1 | x |
hot chili peppers
to taste, optional |
*
|
| 453.6 | g |
carrots
chopped |
|
| 355 | ml |
long grain rice
brown |
|
| 226.8 | g |
green beans
cut into thirds |
|
Directions
Soak peas overnight .
Simmer in fresh water for 15 minutes. Drain and reserve cooking water.
Slice eggplant into rounds ½ inch thick and place in a colander.
Sprinkle with salt and let stand 5 minutes.
Heat oil in casserole.
Brown eggplant with 1 tablespoon chopped onions, 1 tablespoon chopped ginger, 1 jalapeno, whole garlic and bell pepper for 5 minutes. Remove eggplant and set aside.
Add remaining onion, ginger, garlic, jalapeno, bean liquid, tomatoes, tomato paste, cayenne, curry powder and pepper sauce.
Simmer for 10 minutes.
Add peas, carrots and rice.
Simmer 5 minutes more.
Add green beans, eggplant and simmer another 15 minutes.
