Riz au Niébé
The Quirky Foodster Team
Ingredients
- Rice — 370 g (13 oz)
- Cooked black-eyed peas — 170 g (6 oz)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Oil — 2 tbsp
- Bouillon cube — 1
- Water — 720 ml (24 fl oz)
- Salt — to taste
Method
- Heat the oil in a pot and sauté the onion until softened.
- Add the tomato paste and chopped tomatoes, cooking for 5–6 minutes.
- Add the water, bouillon cube and black-eyed peas, and bring to a boil.
- Stir in the rice, cover, and reduce to low heat.
- Cook for 18–20 minutes until the rice is tender and the liquid absorbed.
- Season with salt and fluff with a fork before serving.
Introduction: Rice cooked together with black-eyed peas in a light tomato sauce, a filling and affordable side found across Nigerien tables.
Cultural Background: Combining rice with niébé (black-eyed peas) makes a nutritious, filling dish that stretches limited resources, a practical staple reflecting the resourceful cooking style of Sahel households.
Tips: Use pre-cooked black-eyed peas so they don't compete with the rice's cooking time. Check the rice near the end and add a splash more water if it looks dry.
Variations: Add a chopped chilli for a little heat. Stir in chopped spinach for extra vegetables.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat in a covered pan over low heat with a splash of water, stirring occasionally, until hot throughout.
FAQs:
Q: Can I use dried black-eyed peas?
A: Yes, soak overnight and boil until tender before adding to the rice.
Q: Is this dish spicy?
A: No, it's mild by default, though chilli can be added to taste.
- Rice — 370 g (13 oz)
- Cooked black-eyed peas — 170 g (6 oz)
- Onion, chopped — 1
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Oil — 2 tbsp
- Bouillon cube — 1
- Water — 720 ml (24 fl oz)
- Salt — to taste
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