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Another NIgerian dish coming at you - whot whot !!!

I am really enjoying  ooking more NIgerian dishes and finding ways to make it easier to cook.

Words fail me in describing how much I love this dish - super super easy to make. Hardly any prep time and over the years, I have discovered about 4 to 5 recipes from this one base recipe. 



The Rice and Beans

  • 2 cups of black eyed beans
  • 1.5 cups long grained rice
  • Salt

The Sauce

  • 3 tablespoon olive oil
  • 4 strip of bacon, diced
  • 1 cup tomato sauce
  • 2 tablespoon tomato paste
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon minced garlic
  • 1 chicken stock cube

How to

The Sauce

Heat oil in a large skillet. Add bacon and let it crisp up (about 3 to 5 minutes). Add tomato sauce, paste, pepper, salt , minced garlic and chicken stock cube, stir together, place lid over it and let it simmer for about 12 to 15 minutes on low heat.

Once sauce is cooked - take out half of it and set aside for garnish. Leave the other half in skillet and let it simmer on lot heat until rice and beans is ready.

The rice and beans

Cook rice according to package directions with 1 teaspoon salt. 

Bring 5 cups of water to a boil, add beans with a pinch of salt and let it cook for 45 minutes to an hour on medium heat. Add more water if needed until the beans is cooked.

Combine rice and beans in a pot and slowly stir it into the simmering sauce until all of the rice, beans and sauce is combined.

Serve with plantains and top with sauce as needed.