Jollof Rice with Beans, Jollof Rice Pẹlu awọn ewa: A Taste of West African Cuisine
Join us as we make traditional West African Cuisine using a recipe from the must-have book Black Food: Stories, Art, & Recipes from Across the African Diaspora. Jollof Rice with Beans is a traditional West African food and we'll show you how to make it. An excellent practical life experience for history, geography, Montessori continent studies, and cosmic education.
Equipment
- Box Grater optional
- Medium Saucepan
- Dutch Oven or large saucepan
- Learning Tower as needed
Ingredients
- 1 ½ Spanish Onions
- 3 tablespoons Olive Oil
- 1 teaspoon Ginger chopped/grated
- 3 Bird's Eye or your favorite seeded and chopped
- ¼ cup Tomato Paste
- 3 Plum Tomatoes ripe
- 1 cup Domingo Rojo Beans or Red kidney Beans or Adzuki Red Beans
- 7 cups Water
- 7 cloves Garlic
- 2 cups Jasmine Rice
- ½ teaspoon Pink Himalayan Salt plus more to taste
- Black Pepper to taste
Instructions
- Chop 4 garlic cloves, 1 chile & 1 onion using a knife and cutting board. Seed and chop the chile yourself or provide a brief reminder about handling chiles and touching sensitive areas such as eyes. Wash hands with soap and water.
- Bring the items to the stove along with the beans and 4 cups cool water. Assist the child as appropriate for their abilities. Turn the stove on high heat. Add the water and the beans to a medium saucepan.
- Add the Garlic, Chile, and Onion.
- Give it a Stir.
- Bring to a Boil, Reduce Heat to Low, and Simmer.
- Cook until tender. Cook for about 1 ½ hours, stirring occasionally, and add water as needed to keep the beans submerged. Taste frequently for texture and flavor after 1 hour. When soft, season with salt and pepper. Remove from heat when soft and before they lose their shape. Leave them in the pan to cool. This is a great opportunity to dive into the cookbook for more African cuisine.
- While the beans are cooking you can prep the tomato sauce. Chop the remaining ½ onion, tomatoes, 3 garlic cloves, and 2 chiles.
- Peel and Chop the Ginger. Chop enough ginger for 1 teaspoon. Make sure to peel the ginger before chopping. You may need to assist with this task. Use the box grater as alternative to chopping.
- Head back to the stove and cook the onion in 2 tablespoon oil over medium heat. Add some salt and cook until the onion is translucent, 3-5 minutes.
- Add Garlic, Ginger, and Chile. Cook for 2 minutes or until soft.
- Add Tomato Paste. Stir and cook for 5-8 minutes. Turn off the burner.
- Transfer to a Blender. Pulse to combine. Add the tomatoes to the blender and puree. Add water if too thick and season with salt.
- Measure the rice using a measuring cup.
- After the beans and sauce are ready, the last part of creating this West African cuisine is combining them with rice. Add the rice, the remaining oil, tomato sauce, and beans to a large saucepan or dutch oven.
- Add water, salt, and black pepper and simmer over medium heat. Cover and cook for approximately 40 minutes, until the rice is tender.
- When finished, turn off the stove and let the pan sit covered for ten minutes. Fluff with a fork and serve.
Notes
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/african-cuisine
Nutrition
Calories: 427kcalCarbohydrates: 76gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 306mgPotassium: 804mgFiber: 7gSugar: 5gVitamin A: 697IUVitamin C: 19mgCalcium: 74mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Tried this recipe?Let us know how it was!
