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Jolof Rice

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This hearty Jolof Rice dish is a comforting one-pot meal that blends the earthy sweetness of black-eyed peas with the rich, savory depth of a tomato and spice base. The addition of roasted eggplant and carrots adds texture and color, while a hint of jalapeño provides a gentle warmth. Perfect for weeknight dinners or family gatherings, this vegan recipe is satisfying, nutritious, and packed with flavor. It’s an excellent way to enjoy plant-based proteins and vegetables in a cohesive, aromatic dish that feels both homestyle and special.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 144.8
Dietary: Vegan, Vegetarian
Description
This hearty Jolof Rice dish is a comforting one-pot meal that blends the earthy sweetness of black-eyed peas with the rich, savory depth of a tomato and spice base. The addition of roasted eggplant and carrots adds texture and color, while a hint of jalapeño provides a gentle warmth. Perfect for weeknight dinners or family gatherings, this vegan recipe is satisfying, nutritious, and packed with flavor. It’s an excellent way to enjoy plant-based proteins and vegetables in a cohesive, aromatic dish that feels both homestyle and special.
Ingredients
  • Dried black-eyed peas
  • Eggplants
  • Salt
  • Canola oil
  • Onions, chopped
  • Chopped fresh ginger
  • Jalapeño, roasted, chopped
  • Garlic, whole
  • Garlic, minced
  • Bell pepper, chopped
  • Tomatoes, chopped
  • Tomato paste
  • Cayenne pepper
  • Curry powder
  • Carrots, chopped
  • Long grain brown rice
  • Green beans, cut into thirds
  • Hot pepper sauce, to taste (optional)
Directions
  1. 1
    Simmer dried black-eyed peas in fresh water for 15 minutes, then drain and reserve the cooking water.
  2. 2
    Slice eggplants into 1/2-inch thick rounds and place them in a colander. Sprinkle with salt and let stand for 5 minutes to draw out moisture.
  3. 3
    Heat canola oil in a large casserole dish or pot over medium heat.
  4. 4
    Brown the salted eggplant slices with 1 tablespoon chopped onion, 1 tablespoon chopped ginger, 1 chopped jalapeño, the whole garlic clove, and chopped bell pepper for 5 minutes.
  5. 5
    Remove the browned eggplant from the pot and set aside.
  6. 6
    In the same pot, add the remaining chopped onion, remaining ginger, minced garlic, remaining jalapeño, reserved bean liquid, chopped tomatoes, tomato paste, cayenne, curry powder, and hot pepper sauce if using. Simmer for 10 minutes.
  7. 7
    Add the cooked black-eyed peas, chopped carrots, and brown rice to the pot. Simmer for 5 minutes.
  8. 8
    Add the green beans and the reserved browned eggplant. Simmer for another 15 minutes, or until the rice and vegetables are tender.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 144.8kcal
% Daily Value *
Total Fat 6.2g10%
Saturated Fat 0.4g2%
Cholesterol 0.0mg0%
Sodium 4883.0mg204%
Total Carbohydrate 19.0g7%
Dietary Fiber 6.8g28%
Sugars 9.6g
Protein 4.8g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: jolof, rice, black-eyed peas, eggplant, vegan, vegetarian, one-pot, west african, tomato, curry, spicy, dinner, plant-based, hearty, comfort food, bean, vegetable, simmered, family meal
Read it online: https://www.chefs-mate.com/recipe/jolof-rice-2/