Jolof Rice
A spicy West African rice dish.
- 1 large eggplant, chopped into 1” cubes
- 1 large onion, chopped
- 1 T minced fresh ginger
- 1 green chile pepper, minced
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 2 large carrots, diced
- 2 ½ c. vegetable stock
- 1 15 oz can chopped tomatoes
- 2 T tomato paste
- 1 t. cayenne pepper
- 1 T curry powder
- 1 ½ c. uncooked brown rice
- 1 c. frozen cut green beans
- 1 15 oz can black-eyed peas, rinsed and drained
In a large pot, heat a little water and sauté the eggplant with the onion, ginger, chile pepper and garlic until the eggplant begins to soften, about 3 minutes. Add the remaining ingredients, cover, and bring to a boil. Reduce heat and simmer for 45 minutes, until rice is tender. Stir occasionally and add extra water or stock as needed to prevent sticking.
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