Jollof Rice is a much-loved traditional dish in West Africa, and it is the underpinning of Senegal’s national dish thiebou dienn, a meal of red rice and fish. Its name is derived from Senegal’s Wolof Empire and it is one of many tomato-based rice dishes found in African heritage. Layers of warm spices and seasonings make this traditional African rice and bean dish delicious! Enjoy it as a side or as the centerpiece of your meal.
1 (15-ounce) can diced tomatoes, drained (save liquid)
4 cups liquid (see step 1)
2 cups uncooked brown rice
2 tablespoons olive oil
1 large onion, chopped (about 2 cups)
2–3 garlic cloves, minced
1 large carrot, chopped (about 1 cup)
¼ head of green cabbage, chopped (about 2 cups)
2 tablespoons tomato paste
1 (15-ounce) can black-eyed peas, drained & rinsed
1 teaspoon turmeric
1 teaspoon thyme
½ teaspoon red pepper flakes
Parsley, for garnishing
An Oldways recipe and photo.
Look is delicious
I think this kind of preparation is great!
How did you make the black eyed peas from scratch? How did you soak ahead of time? Did you add baking soda to the soak? How long did you cook them in how much water? Thanks so much for your guidance!
Hi Shaari — if you’re looking for a black bean recipe from scratch, feel free to check out our No-Soak Crock Pot Black Beans! https://oldwayspt.org/recipes/no-soak-crock-pot-black-beans
Great
great
Something different
Looks Really good, cooking this on Friday.
We hope you love it, Theodora!
will be trying this
good
I will try it this weekend
Great!
Your photo shows the jollof rice and beans with what looks to be kale or chard. Is that another way to serve it?
You can serve this dish with whatever you like!
I CAN’T WAIT TO MAKE THIS!!!!!
Thank you
Thanks for the recipe
good
Thank you! Look forward to trying this
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