I came across a Nigerian Jollof Recipe by Ozoz Sokoh that goes by Kitchen Butterfly. I enjoyed a no added meat version of Jollof Rice that I tasted at a restaurant called West Hut in Phoenix AZ. There are many varieties of jollof rice out there. There are over a dozen different West African countries and they all make Jollof rice different. When I read the Kitchen Butterfly Version I thought it might taste similar to what I tried at West Hut. Then I’m thinking that I don’t need a big pot of rice and really only need to cook vegetables today so I used her spices to come up with what I got here. I made my version FAT FREE and it came out FORKING DELICIOUS!!!! I think everyone out there would like this! Serving size may differ because I don’t know if you want a small side serving or a large bowl full.

Ingredients for around 8 servings

2 lbs carrots -peel if not organic, cut in chunks

1/4 cabbage – rough cut

1 onion – slices and cut the slices in half

4 oz celery – chop

hot pepper to taste – I use one hot hatch chile – fine dice

2 teaspoons Caribbean Curry Powder (I used Kitchen Butterfly’s recipe and 1/2ed her recipe and I still have quite a bit extra here’s 1/2 her recipe 1 1/2 Tablespoons turmeric, 1 1/2 Tablespoons ground coriander, 1 Tablespoon ground ginger, 1/2 teaspoon sea salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon cayenne, 1/2 teaspoon ground cumin, 1/2 teaspoon ground fenugreek, 1/2 teaspoon powdered mustard, 1/2 teaspoon ground cloves, 1/2 teaspoon fennel)

1 teaspoon dried thyme

2 bay leaves

24 oz. tomato puree (preferably from Italy so it’s sweet)

1/4 cup water to get all the tomato puree out

12 oz peas (I used a bag of frozen that I thawed)

optional – sea salt – to taste

optional – ground black pepper to taste

Directions

Set oven to 350 degrees F.

In a large mixing bowl add the carrots, cabbage, onion, hot pepper, Caribbean curry powder, thyme, bay leaves, tomato puree. (water to the can or bottle) and that liquid gets added, Mix well.

This goes in a large covered pan (or two pans) on the middle rack till the vegetables are fork tender. Ovens do differ and so do the vegetables so it will take 90-120 minutes.

Your thawed peas should get heated up slightly. (microwave, oven or pan) and stir them in before serving.

WOW! This came out so FORKING DELICIOUS!

A Special THANKS!!!!!! to Kitchen Butterfly (Ozoz Sokoh) and Food52 for your recipes so I could do what I got here.