Gambian Tomato Rice with Cowpeas
A straightforward Gambian-style one-pot meal of cowpeas and rice in a tomato-onion base. Cooking the beans first ensures they are tender before the rice is added.
Prep
20m
Cook
1h 20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Beans
- 320gCowpeas Peas (rinsed)
- 1.1lWater
- 5gSalt
Rice
- 360gWhite Rice (rinsed)
- 500mlWater (hot)
- 7gSalt
Sauce
- 220gOnion (finely chopped)
- 220gTomato (finely chopped)
- 60gTomato Paste
- 50mlVegetable Oil
- 2pcsBay Leaf
- 4gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Combine the cowpeas, water, and salt in a pot. Bring to a boil, then simmer until the beans are tender but still hold their shape. Drain any excess liquid.
- 02
Heat the vegetable oil in a wide pot over medium heat. Add the onion and cook until softened.
- 03
Stir in the tomato and tomato paste and cook until thick and fragrant. Add the bay leaves and black pepper.
- 04
Add the cooked cowpeas and stir so they are coated in the tomato base.
- 05
Stir in the white rice, hot water, and salt. Bring to a simmer, cover, and cook over low heat until the rice is tender and the liquid is absorbed.
- 06
Rest the pot covered, remove the bay leaves, and fluff gently before serving.
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