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Shinkafa da Wake
Black-Eyed Peas and Rice
A simple yet nourishing dish from Niger, Shinkafa da Wake combines rice and black-eyed peas, often cooked together or served with a flavorful vegetable sauce. It's a staple that highlights the importance of grains and legumes in the Nigerien diet.
ð§ ææ
- 1.5 cups Rice(long-grain)
- 1 cup Black-eyed peas(dried, or 2 cups cooked)
- 3 cups Water(for cooking rice and peas)
- 1 medium Onion(chopped)
- 0.5 medium Bell pepper(chopped (any color))
- 2 medium Tomatoes(chopped)
- 2 tbsp Vegetable oil
- 1 tsp Salt(or to taste)
- 1 optional Seasoning cube
ðšâð³ äœãæ¹
- 1
If using dried black-eyed peas, soak them overnight or boil them until tender. Drain and set aside. If using canned or pre-cooked peas, rinse and set aside.
- 2
Rinse the rice thoroughly under cold water until the water runs clear.
- 3
In a medium pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 4
Add the chopped bell pepper and tomatoes to the pot. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes start to break down.
- 5
Add the rinsed rice, cooked black-eyed peas, water, salt, and seasoning cube (if using) to the pot. Stir to combine.
- 6
Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
- 7
Let the dish rest, covered, for 5 minutes off the heat before fluffing with a fork.
- 8
Serve hot.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can add smoked fish or chicken broth.
- âEnsure the rice is not overcooked to maintain a fluffy texture.
- âThis dish is often served with a side of stew or sauce.
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- Add other vegetables like carrots or zucchini.
- Incorporate some chili peppers for a spicier version.
- Serve with a dollop of peanut butter sauce.