Jolof Rice

Name: Jolof Rice
Total time: P1H
Yield: 8
Cuisine: Indian
Ingredients: black-eyed peas; eggplant; salt; canola oil; onions; ginger; jalapeño pepper; garlic cloves; garlic cloves; green bell peppers; tomatoes; tomato paste; cayenne pepper; curry powder; hot chili peppers; carrots; long grain rice; green beans

YIELD

8 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

CUP BLACK-EYED PEAS
dried

MEDIUM EGGPLANT *

TEASPOON SALT

1 ½

TABLESPOONS CANOLA OIL

LARGE ONIONS
chopped

TEASPOONS GINGER
fresh

EACH JALAPEÑO PEPPER
roasted, stems & seeds removed, chopped *

EACH GARLIC CLOVES
whole

EACH GARLIC CLOVES
minced

EACH GREEN BELL PEPPERS
chopped

LARGE TOMATOES
chopped

1 ½

TABLESPOONS TOMATO PASTE

TEASPOONS CAYENNE PEPPER

TEASPOONS CURRY POWDER

X HOT CHILI PEPPERS
to taste, optional *

POUND CARROTS
chopped

1 ½

CUPS LONG GRAIN RICE
brown

POUND 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.