Jolof Rice

Main Ingredient: Rice and Grains Eggplant Tomatoes
Course: Various Main Dishes
Cuisine: Indian
Dietary: Various vegetarian
Yield:

Jolof Rice ingredients

1 c Dried black-eyed peas
2 med Eggplants
1 t Salt
1 1⁄2 T Canola oil
2 large Onion, chopped
3 t Chopped fresh ginger
2 Jalapeno peppers, roasted,
-- stems & seeds removed & chopped
1 Whole garlic clove
2 garlic cloves, minced
1 Green bell pepper, chopped
4 large Tomatoes, chopped
1 1⁄2 T Tomato paste
2 t Cayenne
2 t curry powder
Hot pepper to taste, option
1 lb Carrots, chopped
1 1⁄2 c Long grain brown rice
1⁄2 lb Green beans, cut into thirds

Cooking Jolof Rice

1. Soak peas overnight (Mark's note, soaking black-eyed peas before cooking is unnecessary).
2. Simmeri in fresh water for 15 minutes.
3. Drain & reserve cooking water.
4. Slice eggplant into rounds 1/2" thick & place in a colander.
5. Sprinkle with salt & let stand 5 minutes.
6. Heat oil in casserole.
7. Browni eggplant with 1 tb chopped onions, 1 tb chopped ginger, 1 jalapeno, whole garlic & bell pepper for 5 minutes.
8. Remove eggplant & set aside.
9. Add remaining onion, ginger, garlic, jalapeno, bean liquid, tomatoes, tomato paste, cayenne, curry powder & pepper sauce.
10. Simmer for 10 minutes.
11. Add peas, carrots & rice.
12. Simmer 5 minutes more.
13. Add green beans, eggplant & simmer another 15 minutes.
14. (Mark's note: 15 minutes for brown rice is far too short a time, allow a good 20 minutes before adding the green beans & eggplant).