Jollof rice with beans [JJ Johnson] from Black Food: Stories, Art, and Recipes from Across the African Diaspora (page 77) by Bryant Terry

  • garlic
  • fresh ginger
  • tomato paste
  • jasmine rice
  • Spanish onions
  • dried adzuki beans
    In China, the corresponding name (pinyin: xiaodòu) is still used in botanical or agricultural parlance. However in everyday Chinese, the more common terms are hongdou (hóngdòu) and chidou (chìdòu), both meaning "red bean", because almost all Chinese cultivars [of azuki/adzuki beans] are uniformly red. (Wikipedia)
  • bird's eye chiles
  • plum tomatoes
  • EYB Comments

    Can substitute dried red kidney beans for dried adzuki beans.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried red kidney beans for dried adzuki beans.

  • Dannausc on October 02, 2022

    I stirred shrimp and andouille sausage into it. Tasty and filling. Worth a repeat.

  • bernalgirl on March 04, 2022

    Black Food Jollof Rice with Beans, p. 77: My family declared this tasty despite some issues with the recipe. I tried to stay as close to the recipe as possible, which meant resisting the urge to add more spices or vegetables, although I added chicken per the options in the head notes and Rancho Gordo Domingo Rojo beans instead of adzuki. The tomato sauce ingredients didn’t sound like nearly enough to make two cups so I doubled it and had only a scant 6 oz. remaining. The rice instructions called for jasmine rice, unrinsed, cooked covered on medium for 35-40 minutes, which struck me as a recipe for mushy but burnt rice. I rinsed the rice once, brought the mixture to a simmer and covered as directed, but only cooked it on medium until it smelled toasty, then turned it down to medium low, cooking it with the lid on for a total of 25 minutes. This resulted in a nice crust and fully cooked rice.

  • Sbilinski on January 31, 2022

    Absolutely delicious!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.