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from: Western Africa | cooking method: boiling-simmering
Beans and Rice (or Rice and Beans) is a nutritious and economical dish. Beans and rice have probably been cooked and eaten together since prehistoric times. Even before the beginning of the agricultural era, wild grains and legumes may have been cooked this way. Cooking the beans and rice in the same pot (after giving the beans a head start) is likely the original cooking method.
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In Ghana, beans and rice is called wakye or waakye. It is served as a side dish with meat and gravy, fried fish, hard-boiled egg, or alone -- but almost always with Shitor Din. Baking soda is sometimes used in place of salt. A richer dish can be obtained by adding coconut milk at the end.
The basic beans and rice recipe is the distant ancestor of dozens of bean stews found in Africa, Europe, and the Americas, including Red Beans and Rice (Louisiana); Hoppin' John (Southeastern U.S.); Peas and Rice (Caribbean); Moros y Cristianos (Spain, Cuba, Mexico); and Feijoada (Brazil).
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Congo Cookbook recipes using Kidney Beans
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2009, Ed Gibbon, The Congo Cookbook (© copyright notice)
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