Jolof Rice

Recipe Ingredients

1 cup	237ml	Dried black-eyed peas
2 cups	396g / 13oz	Eggplants (medium)
1 teaspoon	5ml	Salt
1 1/2 tablespoons	22ml	Canola oil
2 tablespoons	30ml	Onions - chopped (large)
3 teaspoons	15ml	Chopped fresh ginger
2		Jalapeno peppers - roasted, stems and seeds removed and chopped
1		Garlic clove
2		Garlic cloves - minced
1		Green bell pepper - chopped
4		Tomatoes - chopped (large)
1 1/2 tablespoons	22ml	Tomato paste
2 teaspoons	10ml	Cayenne
2 teaspoons	10ml	Curry powder
		Hot pepper to taste - option
1 lb	454g / 16oz	Carrots - chopped
1 1/2 cups	240g / 8.5oz	Long grain brown rice
1/2 lb	227g / 8oz	Green beans - cut into thirds

Recipe Instructions

Soak peas overnight (Mark's note, soaking black-eyed peas before cooking is unnecessary). Simmer in fresh water for 15 minutes. Drain and reserve cooking water. Slice eggplant into rounds 1/2" thick and place in a colander. Sprinkle with salt and let stand 5 minutes. Heat oil in casserole.

Brown eggplant with 1 tb chopped onions, 1 tb 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.

Mark's note: 15 minutes for brown rice is far too short a time, allow a good 20 minutes before adding the green beans and eggplant.

Source:
Jocie Moravec

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