Mujadara, Peace Corps style

Credit: Peace Corps Malawi Volunteers (Monica)

Back story: When I lived in Malawi, I traveled throughout the country working with Peace Corps Volunteers to integrate malaria prevention efforts into their communities. It offered a unique window into both Peace Corps life and everyday life for many Malawians. During my time there in 2016, the country faced a severe food crisis and foreign aid provided life-saving staples, like rice and beans. Though mujadara isn’t a Malawian dish (it's Lebanese), it’s a simple, nourishing use of globally accessible ingredients. I learned to make it from 2 Peace Corps Volunteers I stayed with, and we shared it with neighborhood kids—a small but meaningful moment during a difficult time.

• Vegan

• Gluten Free

Equipment:

• Cutting board

• Knife

• Sauce pan

• Large frying pan

Ingredients:

• 1 cup of brown lentils (dry)

• 1 cup of long grain rice (I’ve only made it with white rice, to make it with brown may require more water and/or longer cook times)

• 4 cups of water (divided)

• ¼ cup of olive oil

• 2 large yellow and/or red onions (sliced)

• 1 tsp of salt and black pepper

• 1.5 tsp of cumin

• ½ tsp of paprika or cayenne pepper

• 1 tsp of cinnamon

• Squeezed lemon juice (to taste)

Steps:

1. Put lentils and 2 cups of water in saucepan, bring to a boil

2. Reduce heat, cover with a lid and simmer until par-boiled. Then remove from heat, drain and set aside.

3. In large frying pan, cook onions in oil over medium heat until caramelized/golden brown and sprinkle with salt. Once done, set aside a handful to use as topping, and keep the rest in the pan.

4. Pour remaining 2 cups of water into frying pan with onions and bring to a boil.

5. Once at a boil, add in and stir par-boiled lentils and dry rice and boil for a minute

6. Stir in all spices, reduce heat, cover and simmer until cooked.

7. This could take 45-60 minutes and may require more water and/or spices as it cooks