Jolof Rice
Ingredients
1 C. 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 and seeds removed and 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 pound carrots, chopped
1 1/2 C. long grain brown rice
1/2 pound green beans, cut into thirds
Cooking 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 Tbls. chopped onions, 1 Tbls. 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)