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WEST AFRICAN INSPIRED FOOD & PHOTOGRAPHY

Jollof Jasmine rice and black eyed peas

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jollof rice and beans

Jollof rice and beans

Jollof rice and beans! You’ve probably already seen a few different versions of jollof around the blog. It’s a party favorite. Another well loved one is stewed black eyed peas, also known as red red. These two dishes share something in common. One heck of a tomato base sauce with lots of wonderful spices.

Black Eyed Peas

Probably one of the favorites in West African cooking. Koki beans enjoyed by my country people in Mundani, Lebialem. Moi moi in Nigeria. And Black eyed peas fritters, aka akara beans enjoyed by most. I always have a bag of beans somewhere around the pantry. So much cheaper and tastier. Soak them for at least six hours, then boil with some salt. Use for salads like this Black eyed Peas salad . In place of any stewed bean recipe on the blog. And for this smokey rice and beans jollof

Side note: While cooking the beans, I mistakenly left them a little too long and I admit it imparted a hint of a smokey flavor. Life of a mother!!! Don’t blame me. This however added a surprisingly pleasant smokiness to the dish

 

This jollof rice and beans is yet another simple and flavorful party rice. No fuss, complete protein. Your guest will walk out asking questions about the jollof red red combo. One thing for sure is they will enjoy the meal. You know how it goes, try it and let me know if your planned leftovers survived the crowd.

jollof rice and beans

jollof rice and beans

Jollof Jasmine rice and black eyed peas

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Calories

Ingredients
  

  • 2 cups jasmine rice
  • 3 cups cooked black eyed peas (salted)
  • 1 13oz can tomato sauce
  • 3 &1/3 cups of water
  • 1/2 cup diced onions
  • 6 cloves of garlic minced
  • 1 tbsp curry powder
  • 1/2 tbsp thyme
  • 1 tsp spanish paprika
  • 2 Tbsp canola oil

Instructions
 

  • Heat oil in a medium, deep skillet. Saute onions for 3-5 minutes. Add tomato sauce and cook for another 5-7 minutes, stirring occasionall to prevent burning.
  • Add 1 cup of water , all remaining ingredients except the rice and beans. Cover and let simmer for about 10 minutes.
  • Triple wash rice with warm water. Add into skillet together with beans, 2 more cups of water. Adjust seasoning if necessary. Seal skillet tightly (with foil then lid). Reduce heat to medium and cook for 25 minutes until all liquid is absorbed. Remove from heat, let stand for 5 minutes, fluff and enjoy.
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