Dish

Rice-banke

Rice-banke is made with long-grain rice and black-eyed peas, which are cooked together with onions, tomatoes, and spices. The dish is finished with a drizzle of palm oil, which gives it a rich, nutty flavor. The result is a flavorful and satisfying dish that is perfect for a cold winter night or a lazy Sunday afternoon.

European cuisine› Mediterranean cuisine› Balkan cuisine› Bosnian cuisine

Rice Dish

Origins and history

Rice-banke originated in Nigeria, where it is a staple dish in many households. It is often served with a side of fried plantains or yams, and is a popular street food in many Nigerian cities.

Dietary considerations

This dish is suitable for vegetarians and vegans, but may not be suitable for those with nut allergies. It is also high in carbohydrates, so it should be enjoyed in moderation.

Variations

Variations of this dish can include the addition of meat or fish, such as chicken or smoked fish. Some recipes also call for the addition of coconut milk, which gives the dish a creamy texture and a slightly sweet flavor.

Presentation and garnishing

This dish should be served in a large bowl, with the rice and beans arranged attractively. A drizzle of palm oil and a sprinkle of fresh herbs can be used to garnish the dish.

Tips & Tricks

To ensure that the rice and beans are cooked properly, it is important to soak them overnight before cooking. The dish should be stirred frequently to prevent sticking, and the palm oil should be added just before serving to enhance the flavor of the dish.

Side-dishes

This dish can be served with a side of fried plantains or yams, or with a simple green salad. A cold beer or a glass of iced tea is a great accompaniment.

Drink pairings

A light beer, such as a lager or pilsner, pairs well with this dish. A glass of red wine, such as a Cabernet Sauvignon or Merlot, can also be a good choice.