Jollof rice and beans
Jollof rice and beans! You’ve probably already seen a few different versions of jollof around the blog. It’s a party favorite. Another well loved one is stewed black eyed peas, also known as red red. These two dishes share something in common. One heck of a tomato base sauce with lots of wonderful spices.
Black Eyed Peas
Probably one of the favorites in West African cooking. Koki beans enjoyed by my country people in Mundani, Lebialem. Moi moi in Nigeria. And Black eyed peas fritters, aka akara beans enjoyed by most. I always have a bag of beans somewhere around the pantry. So much cheaper and tastier. Soak them for at least six hours, then boil with some salt. Use for salads like this Black eyed Peas salad . In place of any stewed bean recipe on the blog. And for this smokey rice and beans jollof
Side note: While cooking the beans, I mistakenly left them a little too long and I admit it imparted a hint of a smokey flavor. Life of a mother!!! Don’t blame me. This however added a surprisingly pleasant smokiness to the dish
This jollof rice and beans is yet another simple and flavorful party rice. No fuss, complete protein. Your guest will walk out asking questions about the jollof red red combo. One thing for sure is they will enjoy the meal. You know how it goes, try it and let me know if your planned leftovers survived the crowd.