Jolof Rice (west Africa) Recipe

Jolof Rice (west Africa) Recipe

Yield: 8 servings
Recipe by luhu.jp

Ingredients:
1 cup: Dried black-eyed peas,
2 each: Garlic cloves, minced
2 medium: Eggplants,
1 each: Green bell pepper, chopped
1 tsp: Salt,
4 large: Tomatoes, chopped
1 1/2 tbsp: Canola oil,
1 1/2 tbsp: Tomato paste,
2 large: Onions, chopped
2 tsp: Cayenne,
3 tsp: Chopped fresh ginger,
2 tsp: Curry powder,
2 each: Jalapeno peppers, roasted,
Hot pepper to taste, option
-- stems & seeds removed &,
1 lbs: Carrots, chopped
-- chopped,
1 1/2 cup: Long grain brown rice,
1 each: Whole garlic clove,
1/2 lbs: Green beans, cut into thirds

Directions:

Soak peas overnight (Marks note, soaking black-eyed peas before
cooking is unnecessary). Simmer in fresh water for 15 minutes. Drain
& reserve cooking water. Slice eggplant into rounds 1/2" 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. (Marks 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


Source from luhu.jp