Skip to Main Content

Senegal 2019 - Recipes

Thiebou nop niébé: Black-eyed peas and rice

Serves 6–8

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

Become a Member

Join RPCVs of Wisconsin - Madison to stay connected and support Peace Corps community initiatives! 




  Returned Peace Corps Volunteers of Wisconsin-Madison is a public charity registered under section 501(c)(3) of the Internal Revenue Code of the United States. Its EIN is 39-1669348. It is also an affiliate group of the National Peace Corps Association (NPCA).

NPCA champions lifelong commitment to Peace Corps ideals by connecting, engaging and promoting its members and affiliate groups as they continue to make a difference in communities in the U.S. and abroad. NPCA is also dedicated to advocating for, contributing to, and supporting the betterment of the Peace Corps. Visit NPCA to learn more