Jollof Rice with Vegetables

Jollof rice is a traditional West African dish that frequently turns up on the menu for a holiday or special event. The name may have originated with the Wolof people of Senegal, but all the countries in this stretch of Africa have their own versions of Jollof rice. The ingredient that they all have in common is tomato paste, which turns the dish an orange or bright red, depending on how much you use. Jollof rice often has several kinds of meats added to the pot, but this is a vegetarian version. It is no less decadent, with a velvety texture and the smoky taste of palm oil.

Ingredient list

• 1 small eggplant
• 1 ⁄ 2 small cabbage
• 6 tablespoons peanut oil
• 2 tablespoons palm oil (or extra peanut oil)
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 green peppers, chopped
• 3-4 tablespoons tomato paste
• 1 1 ⁄ 2 cups (300 grams) long-grain white rice
• 3 cups (725 milliliters) broth
• 1 ⁄ 8 teaspoon black pepper
• 1 ⁄ 4 teaspoon ground ginger
• 1 ⁄ 4 teaspoon ground red pepper (or more to taste)
• 1 teaspoon salt
• 2 teaspoons brown sugar
• 1 ⁄ 4 teaspoon thyme

Preparation

1. Prepare cabbage and eggplant first. Peel eggplant, cut into 3 ⁄ 4 inch cubes, and fry in 3 tablespoons of peanut oil until soft. Slice cabbage leaves into long, wide strips and steam until just soft, about 5 minutes, and drain. Set cooked cabbage and eggplant aside in a covered pan.
2. Heat remaining peanut and palm oil in large, heavy pot. Add onion, tomatoes and green peppers and simmer until vegetables are soft, about ten minutes.Add rice, broth, tomato paste, black pepper, ginger, red pepper, salt, brown sugar and thyme to the pot. Bring to a boil. Cover, lower heat and cook about 15 minutes until rice is tender. Stir rice up gently from the bottom of the pot, and the cover and let it sit for five more minutes.
3. Stir in eggplant and cabbage.

Yield: 6 generous servings.