Jolof Rice
18 ingredients
13 steps
Ingredients
- 1 cup black-eyed peas dried
- 2 medium eggplant
- 1 teaspoon salt
- 1 1/2 tablespoons canola oil
- 2 large onions chopped
- 3 teaspoons ginger fresh
- 2 each jalapeno 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 1/2 tablespoons tomato paste
- 2 teaspoons cayenne pepper
- 2 teaspoons curry powder
- 1 x hot chili peppers to taste, optional
- 1 pound carrots chopped
- 1 1/2 cups long grain rice brown
- 1/2 pound green beans cut into thirds
Directions
-
1Soak peas overnight .
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2Simmer in fresh water for 15 minutes.
-
3Drain and reserve cooking water.
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4Slice eggplant into rounds 1/2 inch thick and place in a colander.
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5Sprinkle with salt and let stand 5 minutes.
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6Heat oil in casserole.
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7Brown eggplant with 1 tablespoon chopped onions, 1 tablespoon chopped ginger, 1 jalapeno, whole garlic and bell pepper for 5 minutes.
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8Remove eggplant and set aside.
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9Add remaining onion, ginger, garlic, jalapeno, bean liquid, tomatoes, tomato paste, cayenne, curry powder and pepper sauce.
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10Simmer for 10 minutes.
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11Add peas, carrots and rice.
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12Simmer 5 minutes more.
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13Add green beans, eggplant and simmer another 15 minutes.
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