Jolof Rice

Course : Curry
Serves: 8
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1 cup dried black-eyed peas
2 medium eggplants
1 teaspoon salt
1 1/2 tablespoons canola oil
2 large onions -- chopped
3 teaspoons chopped fresh ginger
2 medium jalapeno peppers -- roasted, stems and seeds removed and chopped
1 clove garlic
2 cloves garlic -- minced
1 medium green bell pepper -- chopped
4 large tomatoes -- chopped
1 1/2 tablespoons tomato paste
2 teaspoons cayenne
2 teaspoons curry powder
1 teaspoon hot pepper to taste -- option
1 pound carrots -- chopped
1 1/2 cups long grain brown rice
1/2 pound green beans -- cut into thirds

Preparation / Directions:

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

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