Thiebou nop niébé: Black-eyed peas and rice
Note: This recipe takes 2 days
1 pound (about 2 cups) dried black-eyed peas
water for soaking peas
6 cups water
½ pound smoked ham hocks
1 onion, chopped
1 teaspoon ground red pepper, more or less to taste
1 cup cooked rice
In a medium bowl, soak the black-eyed peas in water over night.
Drain peas in colander and discard soaking water. Put peas in medium saucepan and cover with 6 cups water. Add ham hock, onion, and 1 teaspoon ground red pepper, more or less to taste, and bring to a boil. Reduce heat to simmer and stir. Cover and cook until the peas and meat are tender, 1 to 1½ hours.
Using tongs or slotted spoon, remove ham hocks and transfer to cutting board. Using a sharp knife, remove and discard skin from the ham hock. Cut meat from bone and slice into small pieces. Return meat to saucepan with peas, stir in cooked rice, and heat through over medium heat, 5–7 minutes.
Serve as a side dish with lamb and salad.
Recipe from Multicultural Cookbook of Life-Cycle Celebrations, by Lois Sinaiko Webb.
Senegal 2019 - Recipes
- Thiakry (also “chakrey”): Sweetened couscous with yogurt
- Méchoui: Lamb roast
- Thiebou nop niébé: Black-eyed peas and rice