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  Recipe Home » Main Course » Jolof Rice
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  Jolof Rice
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 212
Ingredients:
1 cup Dried black-eyed peas
2 medium Eggplants
1 tsp Salt
1 1/2 tbsp Canola oil
2 large Onions, chopped
3 tsp 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 tbsp Tomato paste
2 tsp Cayenne
2 tsp Curry powder
Hot pepper to taste, option
1 lb Carrots, chopped
1 1/2 cup Long grain brown rice
1/2 lb Green beans, cut into thirds
Instructions:
Soak peas overnight (Mark's 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. (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).
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