Jollof Rice With Black-Eyed Peas 6.000

Sarah L. Voisin/The Washington Post

Feb 20, 2013

This version of a tomato-based West African rice dish can be served as a main course or as a side dish with fish.

Servings: 6 - 8

Yield: Makes 7 cups of vegetable and 5 1/2 cups of rice

  • 14.5- or 15-ounce can no-salt-added diced tomatoes, preferably fire-roasted, such as Muir Glen brand, with their juices
  • Water
  • 2 cups uncooked brown basmati rice
  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped yellow onion
  • 2 or 3 cloves garlic, minced
  • About 1 cup chopped carrots
  • About 2 cups chopped green cabbage
  • 2 tablespoons tomato paste, preferably double-concentrated
  • 1 3/4 cups homemade or canned no-salt-added black-eyed peas, drained and rinsed (from a 15-ounce can; see NOTE)
  • 1 teaspoon ground turmeric
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon crushed red pepper flakes
  • Chopped flat-leaf parsley, for garnish (optional)
  • Sea salt or kosher salt, for garnish (optional)


Drain the tomatoes and reserve them, straining the juices into a 4-cup measuring cup. Add water as needed to total 4 cups, then transfer the liquid to a large saucepan. Add the rice and bring to a boil over high heat; stir and reduce the heat to medium-low. Cook uncovered for 30 to 35 minutes, until the rice is tender and has absorbed the liquid.

Meanwhile, heat the oil in a large skillet over medium heat until the oil shimmers. Add the onion and garlic; stir to coat, then cook for about 5 minutes until softened. Stir in the carrots and cabbage, tomato paste, drained tomatoes, black-eyed-peas, turmeric, thyme and crushed red pepper flakes. Cover and reduce the heat to medium-low; cook for 4 minutes, until the mixture is thoroughly warmed through and the vegetables achieve the desired consistency.

To serve, divide the rice among individual plates or transfer to a serving bowl. Spoon the vegetable mixture on top. Garnish with the parsley and salt, if desired.

NOTE: To cook the 1 3/4 cups of black-eyed peas needed for this recipe, place 4 ounces of dried black-eyed peas in a bowl and cover with water by an inch or so. Let sit for 8 hours, then drain and place in a medium saucepan. Cover with (fresh) water by an inch or so; bring to a boil over medium-high heat, then reduce the heat to medium-low, cover and cook for about 90 minutes, until tender.

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Recipe Source

Adapted from Oldways, a nonprofit organization that promotes healthful eating and drinking.

Tested by Jim Webster.

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