Cowpeas and Saffron Rice
Cowpeas and Saffron Rice
Ingredients
rice: 250 6
onions: 60 6
cowpeas: 150 6
oil, groundnut: 200
water: 2 10
saffron: 2 21
salt, table: 20 6
rice: 250 6
onions: 60 6
cowpeas: 150 6
oil, groundnut: 200
water: 2 10
saffron: 2 21
salt, table: 20 6
Dish Type: Side Dish
Country: World
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Cook the cowpeas and rice separately.
2. Boil the cowpeas until they are soft and much of the liquid has evaporated, then add the salt.
3. Boil the rice in the saffron solution to obtain a nice yellow colour.
4. Fry slices of onion in the cooking oil and toss the cooked rice and cowpeas into it. Season well and serve.
5. Decorate with slices of tomatoes or French green beans.
1. Cook the cowpeas and rice separately.
2. Boil the cowpeas until they are soft and much of the liquid has evaporated, then add the salt.
3. Boil the rice in the saffron solution to obtain a nice yellow colour.
4. Fry slices of onion in the cooking oil and toss the cooked rice and cowpeas into it. Season well and serve.
5. Decorate with slices of tomatoes or French green beans.
Source
DOVLO, Florence E., WILLIAMS, Caroline E., ZOAKA, Laraba (1976), Cowpeas - Home preparation and use in West Africa (IDRC), ISBN 0-88936-071-5, reprint 1984, Ottawa
DOVLO, Florence E., WILLIAMS, Caroline E., ZOAKA, Laraba (1976), Cowpeas - Home preparation and use in West Africa (IDRC), ISBN 0-88936-071-5, reprint 1984, Ottawa
Serving
5 - 6
5 - 6