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Chapea

The Quirky Foodster Team

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15 minutes (plus soaking if using dried peas)
Prep
40 minutes
Cook
4
Servings

Ingredients

  • 300g (1 1/2 cups) long-grain rice
  • 250g (1 1/2 cups) cooked black-eyed peas (canned or home-cooked)
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 2 tbsp tomato paste
  • 3 tbsp red palm oil
  • 1 bay leaf
  • 600ml (2 1/2 cups) water or stock
  • Salt and pepper, to taste
  • 1 spring onion, sliced, to finish

Method

  1. Heat the palm oil in a large pot and soften the onion for 4–5 minutes.
  2. Add the tomato paste and fresh tomatoes, cooking for 5 minutes until the mixture darkens slightly.
  3. Stir in the black-eyed peas and bay leaf, then add the rice and stock. Season with salt and pepper.
  4. Bring to a boil, then reduce to a low simmer, cover, and cook for 20–25 minutes until the rice is tender and liquid absorbed.
  5. Fluff with a fork, remove the bay leaf, and scatter with sliced spring onion before serving.

Introduction: A rice and black-eyed pea dish associated with Bioko’s small Krio community, descendants of 19th-century Sierra Leonean and Liberian settlers who brought West African rice-and-bean traditions with them to Fernando Po (as Bioko was then known).

Cultural Background: A rice and black-eyed pea dish associated with Bioko’s small Krio community, descendants of 19th-century Sierra Leonean and Liberian settlers who brought West African rice-and-bean traditions with them to Fernando Po (as Bioko was then known). Chapea has since become a well-loved lunch dish across the island, cooked in a rich tomato and onion base.

Storage: Refrigerate for up to 3 days.

Reheating: Reheat gently with a splash of water, covered, over low heat.

Tips: If using dried black-eyed peas, soak overnight and pre-cook until just tender before adding. Red palm oil gives the dish its traditional colour and flavour — vegetable oil can be substituted but changes the character.

Variations: Add small pieces of smoked fish or chicken for a heartier main. Stir through chopped spinach in the last 5 minutes for added greens. Naturally vegan as written when made with vegetable stock.

Nutrition: Per serving: 390 kcal, 11g protein, 60g carbohydrate, 12g fat, 6g fibre

FAQs:

Q: Is Chapea related to jollof rice?
A: It shares the West African rice-and-tomato family but has its own distinct Krio identity tied to Bioko’s settler history.

Q: Can I make it without palm oil?
A: Yes, though the characteristic reddish colour and flavour come specifically from red palm oil.

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