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Mo and Dunguri
(Rice and Black-eyed Peas) Recipe

Origin: Niger      Period: Traditional

Ingredients:

800g cooked rice
500g cooked black-eyed peas
1 medium onion fried in 120ml oil until slightly blackened
2 tbsp roasted peanuts, powdered
2 tbsp dried onions
1 chicken bouillon (or Maggi) cube, powdered
2 cloves garlic, minced
1 tsp salt
6 dried hot chillies ground to a paste


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Mo and Dunguri
(Rice and Black-eyed Peas) Preparation:


Method:

To assemble the dish layer first the rice then the black-eyed peas in a dish and top with the onions and oil. Season with salt and black pepper. Combine all the remaining ingredients and sprinkle over the top of the dish.

The dish can be served as is, but if you have an oven then cover the dish with foil and bake in an oven pre-heated to 180°C for 20 minutes before serving.

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