This hearty Jolof Rice is a comforting one-pot meal that captures the essence of West African cuisine. The dish combines fluffy long-grain brown rice with protein-packed black-eyed peas, creating a satisfying texture and robust flavor profile. Rich, deep red hues come from a simmered base of fresh tomatoes, tomato paste, and aromatic spices like curry powder and cayenne. Chopped carrots, green beans, and salted eggplant add layers of sweetness and earthiness, while roasted jalapeños provide a gentle, smoky heat. Perfect for weeknight dinners or family gatherings, this vegan and vegetarian-friendly recipe is easy to prepare yet feels special enough for guests. ItâÂÂs a wholesome, flavorful dish that brings warmth and tradition to your table.
Jolof Rice
Description
This hearty Jolof Rice is a comforting one-pot meal that captures the essence of West African cuisine. The dish combines fluffy long-grain brown rice with protein-packed black-eyed peas, creating a satisfying texture and robust flavor profile. Rich, deep red hues come from a simmered base of fresh tomatoes, tomato paste, and aromatic spices like curry powder and cayenne. Chopped carrots, green beans, and salted eggplant add layers of sweetness and earthiness, while roasted jalapeños provide a gentle, smoky heat. Perfect for weeknight dinners or family gatherings, this vegan and vegetarian-friendly recipe is easy to prepare yet feels special enough for guests. It’s a wholesome, flavorful dish that brings warmth and tradition to your table.Ingredients
Directions
-
Rinse dried black-eyed peas and simmer in fresh water for 15 minutes until slightly tender.
-
Drain the peas, reserving the cooking liquid for later use.
-
Slice eggplants into 1/2-inch thick rounds and place them in a colander.
-
Sprinkle eggplant slices with salt and let stand for 5 minutes to draw out moisture.
-
Heat canola oil in a large casserole dish or pot over medium heat.
-
Add 1 tablespoon of chopped onions, 1 tablespoon of chopped ginger, 1 jalapeno, the whole garlic clove, and the bell pepper to the pot.
-
Add the salted eggplant slices to the pot and brown for 5 minutes.
-
Remove the eggplant and set aside on a plate.
-
To the same pot, add the remaining chopped onion, remaining ginger, minced garlic, remaining jalapeno, reserved bean liquid, chopped tomatoes, tomato paste, cayenne, curry powder, and hot pepper sauce if using.
-
Simmer the sauce mixture for 10 minutes until thickened and fragrant.
-
Add the cooked black-eyed peas, chopped carrots, and long grain brown rice to the sauce.
-
Simmer the mixture for 5 minutes, stirring occasionally to combine flavors.
-
Add the green beans and the reserved browned eggplant slices to the pot.
-
Cover and simmer for another 15 minutes, or until the rice is tender and most liquid has been absorbed.
-
Fluff with a fork and serve warm.
Nutrition Facts
Servings 8
- 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.
Note
Soaking black-eyed peas overnight is optional; simmering for 15 minutes as directed yields good results.
Salting the eggplant helps remove bitterness and excess moisture, improving texture.
For a spicier kick, increase the amount of cayenne or add more hot pepper sauce to taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.
This recipe is naturally vegan and vegetarian. Ensure all spices and sauces used are certified vegan if strict adherence is required.
