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Nigerian Rice And Beans

Hey folks I feel energized after I just drank some Peurto Rican espresso and it was delicious. Mr. Riaz thinks I am crazy for drinking such strong coffee at midnight, I really can’t help myself because I was in a mood for a nice cuppa. In UK they would say cuppa if they want tea but me I am a coffee drinker to the bottom of my heart. I love the cafe bustelo a lot. It is fine ground just like the Turkish coffee I technically drink on occation.

Now to the recipe at hand, all you have to do is add 1 cup of either black eyed peas, cow peas, or any other type of African beans. I love the Nigerian honey beans too they are so delish. Place them in an instant pot after you wash them unseasoned and add 1/2 gallon or 2 liters of water to cook on pressure cook setting for 20 minutes. Press pressure cook, 20 minutes, have pressure cook lid on sealling postition and press start. Plase steam diverter on top of vent when cooker shuts off when time is up. Tap quick release then add 1 bullion cube, 3 dashes of maggi or knorr aroma, 1 pinch each of crayfish and boni bonga fish powder. In mortar and pestle add 1 pinch each of white peppercorns and uzziza seeds to mortar and pestle. Grind and add it to the beans.

Add 1 pinch of dawadawa, 1 dab of marmite for the unami. Re[eat cooking for another 20 minutes in instant pot if the beans are still a little hard and again tap the quick releace button but make sure you have steam diverter back in place before you do. You do not want messy cabbinets etc… Now in mini processor add 1 tomato, 1 red bell peppper, 1 onion or shallot, 2 cloves of garlic and which has to be rough chopped. 1 habero or scotch bonnet deseeded and grind and blend in mini processor. This is your stew base. It is the core function of a lot of Nigerian dishes especially.

Now on high heat on stovetop add 4 tbs of red palm oil and add your stew base and cook that then transfer contents by adding the beans and cover. Now add 1 cup of either ofada rice, white or brown short, medium or long grain, basmati, brown basmati or even jasmine rice and make sure the the starch is out of it that the water turns clear and not milky. Add this to the beans then it should boil, Lower heat and let cook for 15 to 20 minutes while stirring occationally. Turn heat off and let sit for 20 minutes and consume with suya or even scotch eggs. Also great if you are eating asun too. Serve with either zobo or tigerut milk.

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