All over West Africa people enjoy Jollof. They make it with whatever they have on hand and more often that not it does not include meat. This recipe is flexible. It’s usually spicy. And it always has some version of tomato sauce/paste in it.
| Servings | Prep Time |
| 8 people | 15 minutes |
| Cook Time |
| 30 minutes |
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All over West Africa people enjoy Jollof. They make it with whatever they have on hand and more often that not it does not include meat. This recipe is flexible. It’s usually spicy. And it always has some version of tomato sauce/paste in it.
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Ingredients
- 2 cups green peas (fresh or frozen) , frozen
- vegetable oil
- 1 onion , chopped
- 2 cloves garlic , sliced
- 1 tsp ground ginger – OR –
- ginger root , grated
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne
- 15 ounce tomato sauce , or tomato puree
- 1 small head green cabbage , chopped
- 2 cups white rice
- 1 quart water , or stock
- salt
- pepper
Servings: people
Units:
Instructions
- Set out the peas to thaw.
- Cook the garlic and onion in a medium/large pot with a bit of vegetable oil. When they are softened, toss on the spices and tomato sauce/puree.
- Simmer the mixture until it goes from wet and saucy to thick and pasty. Stir often to prevent burning. You’ll know you’re done when the spoon leaves a line in the pan. and the tomatoes no longer “flow” like sauce.
- Add the chopped cabbage. Stir and cook until wilted
- Add the rice and water. Season with salt and pepper.
- Bring to a simmer and cook, covered, for 20 minutes or until the rice in tender.
- Remove from heat, pour on the peas, and cover. Let steam for 5 minutes.
- Fluff and serve.