Rice ndi Nyemba (Rice with Beans and Tomato Relish)
The Quirky Foodster Team
Ingredients
- White rice — 300 g (1 1/2 cups)
- Water, for rice — 600 ml (2 1/2 cups)
- Dried beans (sugar beans or red kidney beans), soaked overnight — 250 g (1 1/4 cups)
- Water, for beans — 750 ml (3 cups)
- Medium Onion, finely chopped — 1
- Medium Tomatoes, chopped — 2
- Cooking oil — 30 ml (2 tbsp)
- Curry powder — 5 g (1 tsp)
- Salt — to taste
Method
- Drain the soaked beans, place in a saucepan with the 750 ml (3 cups) fresh water, and bring to a boil.
- Simmer, partially covered, for 45–60 minutes, topping up water as needed, until the beans are tender. Drain, reserving 125 ml (1/2 cup) of the cooking liquid.
- Meanwhile, rinse the rice, combine with the 600 ml (2 1/2 cups) water and a pinch of salt in the second saucepan, bring to a boil, then cover and simmer on low for 15 minutes until fluffy. Rest, covered, off the heat for 5 minutes.
- In a pan, heat the oil and fry the onion until golden, about 5 minutes.
- Add the tomatoes and curry powder, and cook for 5 minutes until the tomatoes break down into a sauce.
- Stir in the cooked beans and the reserved cooking liquid, season with salt, and simmer for 8–10 minutes until the relish thickens.
- Serve the beans relish spooned over or alongside the steamed rice.
Introduction: A satisfying, budget-friendly lunch of plain steamed rice served with beans simmered in a spiced tomato and onion relish.
Cultural Background: Beans (nyemba) are grown widely across Malawi and, paired with rice, form an affordable, protein-rich lunch common in both rural and urban households. This combination is especially popular on days when meat or fish is unavailable or too costly, and is a familiar lunchbox meal for schoolchildren and workers alike.
Tips: Soaking the beans overnight significantly shortens cooking time and improves digestibility. Canned beans (drained) can replace dried beans for a quicker version — simmer in the relish for just 10 minutes. Add a small piece of dried fish to the relish for a traditional variation with more flavour.
Variations: Use pigeon peas (nandolo) in place of beans. Stir in chopped kale or rape for a one-pot vegetable-and-bean version. Add coconut milk to the relish for a milder, creamier sauce.
Storage: Store rice and bean relish separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the relish in a saucepan over medium heat, adding a splash of water if needed. Reheat rice in a microwave or steamer with a few drops of water until hot throughout.
Nutrition: Approx. per serving: 450 kcal, 16 g protein, 78 g carbohydrate, 9 g fat, 10 g fibre.
FAQs:
Q: Do I need to soak the beans?
A: Soaking overnight is strongly recommended; it cuts cooking time roughly in half and makes the beans easier to digest.
Q: Is this dish vegan?
A: Yes, as written it contains no animal products.
Q: Can I use a pressure cooker for the beans?
A: Yes, pressure-cook soaked beans for about 15–20 minutes to save time.
- White rice — 300 g (1 1/2 cups)
- Water, for rice — 600 ml (2 1/2 cups)
- Dried beans (sugar beans or red kidney beans), soaked overnight — 250 g (1 1/4 cups)
- Water, for beans — 750 ml (3 cups)
- Medium Onion, finely chopped — 1
- Medium Tomatoes, chopped — 2
- Cooking oil — 30 ml (2 tbsp)
- Curry powder — 5 g (1 tsp)
- Salt — to taste
Please log in to leave a comment.