Liberian Rice and Peas RecipeOrigin: Liberia Period: Traditional |
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We all know of the classic Caribbean dish of Rice and Peas, versions of which can be found in just about every island in the Caribbean. What's less well known is that versions of this dish are also common in West Africa where they tend to be made with black-eyed peas and are based on a tomato sauce (just as the Puerto Rican version is). This recipe is based on my wife's classic Liberian version of the dish (so it contains lots of hot peppers) if you want a milder version of the dish add three or four strips of Scotch Bonnet chillies rather that three pounded Scotch bonnets. Also, African black-eyed peas are unblanched and are mottled a blue colour. If you want them to impart their colour to the dish you will need to mix a handful of black beans with your black-eyed peas. Ingredients:
300g black-eyed peas (plus a handful of black beans) 
Liberian Rice and Peas Preparation:Method:Place the beans in a large bowl, cover with water and leave to soak over night. The following day drain the beans then wash and set aside. Meanwhile, wash the dried smoked fish very well then flake and remove as many bones as you can. Add the chillies to a pestle and mortar and pound to a paste then add the garlic and half the coarsely chopped onion half. Pound to combine and when smooth add the tomatoes and pound into the mixture then stir-in the black pepper. Add a little oil to a pan with a tight-fitting lid and use this to fry the chilli and tomato paste for a few minutes (until the tomatoes begin to release their juice) then stir-in the flaked dried and smoked fish before stirring-in the beans and the 1.5l water. Bring the bean mixture to a boil then reduce to a simmer and cook until the beans are tender (this can vary from 1 to 2 hours, depending on the age of the beans). Season with the salt and Maggi cubes then bring to simmer, cook for 2 minutes further and stir-in the rice. Cover the pot, bring to a boil and immediately reduce to a simmer. Continue cooking until the liquid has disappeared and the rice is tender. Just before serving fluff the rice with a fork. |
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Other recipes with rice and beans as primary ingredients: Cajun Gumbo Warning: mysql_fetch_array(): 8 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 565 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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