What it is
Rice and beans cooked together in one pot until both are soft, seasoned with palm or vegetable oil, pepper and onions. The beans are started first because they take longer, and the finished dish sits between a rice pot and a porridge.
Key ingredients
- Rice
- Brown or black-eyed beans
- Palm or vegetable oil
- Onions
- Ground pepper
- Dried fish or crayfish
- Seasoning
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Eaten as a full meal on its own, or with stew, fried plantain and garri sprinkled on top in some homes.
Cultural significance
Rice and beans is cheap, filling and eaten everywhere in Nigeria, from boarding school kitchens to family homes and roadside food sellers. It is valued for stretching a small amount of protein across a large pot, and is a staple of student and end-of-month cooking rather than a ceremonial dish.
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