Recipe for Jolof Rice 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
1 cup Dried black-eyed peas
2 med Eggplants
1 tsp Salt
1/2 tbl Canola oil
2 lrg Onions, chopped
3 tsp Chopped fresh ginger
2 x Jalapeno peppers, roasted, stems & seeds removed & chopped
1 x Whole garlic clove
2 x Garlic cloves, minced
1 x Green bell pepper, chopped
4 lrg Tomatoes, chopped
1/2 tbl Tomato paste
2 tsp Cayenne
2 tsp Curry powder
Hot pepper to taste, option
1 lb Carrots, chopped
1/2 cup Long grain brown rice
Instructions:
Instructions: Soak peas overnight (Marks 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. (Marks 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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