Liberian Rice and Peas RecipeOrigin: Liberia Period: Traditional |
|
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. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Liberian Rice and Peas to your online bookmark site: 
|
|
More Liberian recipes... More African recipes... More Rice recipes... More recipes for Stews... More recipes using Chillies... More recipes using Beans and Pulses... More recipes for Fish... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
This traditional African recipe is brought to you by the Help Stefan Campaign please take a few minutes to make a donation to help a Liberian/Sierra Leonian refugee rebuild her life below (all donations are made securely via PayPal):
 |
Other recipes with rice and beans as primary ingredients: Bean and Celery Salad Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 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 |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
