Nigerien Haricots Niébé Sautés
The Quirky Foodster Team
Ingredients
- Cooked black-eyed peas — about 350 g (12 oz, from dried or canned)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Garlic, minced — 1 clove
- Oil — 2 tbsp
- Chilli, chopped — 1 (optional)
- Salt and pepper — to taste
Method
- Heat the oil in a frying pan and sauté the onion and garlic until softened.
- Add the chopped tomatoes and cook for 5 minutes until they break down.
- Add the cooked black-eyed peas and chilli if using, stirring to combine.
- Cook over medium heat for 8–10 minutes, stirring occasionally, until heated through and the flavours meld.
- Season with salt and pepper and serve warm.
Introduction: Sautéed black-eyed peas cooked with onion, tomato and a touch of chilli, a hearty and protein-rich side dish.
Cultural Background: Black-eyed peas (niébé) are a staple legume across Niger, valued for being both affordable and filling. This simple sautéed preparation turns them into a flavourful side that pairs well with rice-based mains.
Tips: If using dried black-eyed peas, soak overnight and boil until tender before starting this recipe. Mash a few of the peas lightly while cooking for a slightly thicker, creamier texture.
Variations: Add small pieces of smoked fish for extra depth. Stir in chopped spinach or leafy greens for extra nutrition.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a pan over medium heat with a splash of water, stirring, until warmed through.
FAQs:
Q: Can I use canned black-eyed peas?
A: Yes, drain and rinse them well before adding to the pan.
Q: Is this dish spicy?
A: Only mildly, and the chilli can be omitted entirely for a milder side.
- Cooked black-eyed peas — about 350 g (12 oz, from dried or canned)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Garlic, minced — 1 clove
- Oil — 2 tbsp
- Chilli, chopped — 1 (optional)
- Salt and pepper — to taste
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