Nigerian-style Rice and Beans

Ingredients

In this Nigerian adaptation of Wali na Maharage, the Tanzanian dish, we substitute the traditional kidney beans with black-eyed beans, which are commonly used in Nigerian cuisine. Additionally, we incorporate Nigerian spices such as onions, garlic, ginger, and chili pepper to infuse the dish with the distinct flavors of Nigerian cuisine. We alse have the original recipe for Wali na maharage, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 1 cup (200g) black-eyed beans 1 cup (200g) black-eyed beans
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 1 red chili pepper, finely chopped 1 red chili pepper, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon curry powder 1 teaspoon curry powder
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 4 cups (950ml) water 4 cups (950ml) water

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 65g, 3g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the black-eyed beans under cold water and soak them overnight. Drain the beans before using.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent.
3. 3.
   Add the minced garlic, grated ginger, and chopped chili pepper to the pot. Sauté for another minute until fragrant.
4. 4.
   Add the soaked black-eyed beans, curry powder, thyme, paprika, and salt to the pot. Stir well to coat the beans with the spices.
5. 5.
   Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 45 minutes or until the beans are tender.
6. 6.
   Add the rinsed rice to the pot and stir to combine with the beans. Cover the pot and continue to cook for another 15-20 minutes, or until the rice is cooked and fluffy.
7. 7.
   Remove the pot from heat and let it sit, covered, for 5 minutes to allow the flavors to meld together.
8. 8.
   Fluff the rice and beans with a fork before serving. Enjoy!

Treat your ingredients with care...

• Black-eyed beans — Soaking the beans overnight helps to reduce the cooking time and ensures they become tender. If you're short on time, you can also use canned black-eyed beans, but make sure to rinse them thoroughly before using.

Tips & Tricks

• For a spicier version, add more chili pepper or include a pinch of cayenne pepper.
• Serve Nigerian-style Rice and Beans with a side of fried plantains for a delicious combination of flavors.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve Nigerian-style Rice and Beans as a main course, accompanied by a fresh salad or steamed vegetables. It can also be enjoyed as a side dish alongside grilled or roasted meats.

Presentation advice

To enhance the presentation, garnish the dish with fresh cilantro leaves or sprinkle some chopped green onions on top. Serve it in a colorful bowl or on a decorative platter to make it visually appealing.