Thiebou Niébé (Senegalese Rice with Black-Eyed Beans and Vegetables)

Ingredients

• 350 g long-grain rice
• 400 g tinned black-eyed beans
• 2 onions
• 3 tbsp tomato purée
• 2 carrots
• 250 g white cabbage
• 1 aubergine
• 3 garlic cloves
• 1 scotch bonnet chilli
• 15 g fresh flat-leaf parsley
• 1000 ml vegetable stock
• 4 tbsp vegetable oil
• 1 tsp tamarind paste

Method

1. 1

   Finely chop the parsley and garlic together with a pinch of salt to make a rof paste.

2. 2

   Heat the vegetable oil in a large wide pan over a medium heat and cook the sliced onions for 8 minutes until golden. Add the rof and the tomato purée and fry for 3 minutes until brick red.

3. 3

   Pour in the vegetable stock and add the carrots (halved), the cabbage in wedges, the aubergine in large chunks and the whole scotch bonnet. Cover and simmer for 20 minutes until the vegetables are tender. Lift them onto a warm dish and cover with foil.

4. 4

   Stir the tamarind paste into 100ml of the broth to make a sauce. Measure the remaining broth and make it up to 700ml with water if needed.

5. 5

   Add the rinsed rice and the drained black-eyed beans to the broth, bring to the boil, then cover and cook on the lowest heat for 20-25 minutes until the rice is tender and the liquid absorbed.

6. 6

   Spread the rice and beans on a platter, arrange the vegetables on top and serve straight away with the tamarind sauce. Cool any leftover rice quickly and refrigerate.