Jollof Rice

Rice mixed with spices and veggies.


  • 1 cup dried black eyed peas (pre-soaked overnight)
  • 1 1/2 cups rice
  • 2 medium eggplants (sliced into 1/2 inch rounds)
  • 1 green bell pepper (chopped)
  • 6-8 tomatoes (chopped)
  • 2 large onions (chopped)
  • 1 cup green beans (chopped)
  • 2 cups carrots (shredded)
  • 1 cup onion (chopped)
  • 2 chili peppers (any small, spicy chili pepper of choice, roasted and finely chopped)
  • 2 cloves garlic (minced)
  • 3 tablespoons fresh ginger (grated or minced)
  • 1 1/2 tablespoons tomato paste
  • 2 teaspoons cayenne pepper
  • 2 teaspoons curry powder
  • 2 tablespoons vegetable or olive oil
  • Salt
  • Hot sauce (optional)


  • Bring black eyed peas to a boil in 8 cups of water.
  • Simmer for 15 minutes.
  • Drain peas and save water for cooking.
  • Place eggplant sliced into a collider and sprinkle with salt. Let dry out for 5 minutes.
  • Saut√© the eggplant, 1 tablespoon of the chopped onion, 1 tablespoon of the grated ginger, half of the chopped chilies, half of the minced garlic, the green bell pepper, and 1 tablespoon of oil for around 5 minutes or until eggplant is browned.
  • Remove eggplant and set aside.
  • Add remaining onion, ginger, and chili pepper, reserved water, tomatoes, tomato paste, cayenne, and curry to the pot and mix.
  • Simmer 10 minutes.
  • Add black-eyed peas, carrots, and rice.
  • Simmer another 5 minutes.
  • Add green beans and eggplant and simmer 15 minutes more, still uncovered.
  • Cover and let simmer for 20 minutes.
  • Serve hot and add hot sauce as you like.¬†

#maindish #vegan #vegetarian #glutenfree

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