Yebessesse (Black-Eyed Pea and Rice)

Name: Yebessesse (Black-Eyed Pea and Rice)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Togo
Ingredients: 1.5 cups black-eyed peas, soaked; 1.5 cups rice; 1 onion, chopped; 2 tomatoes, chopped; 3 tbsp palm oil; 1 tsp ground ginger, chili pepper to taste, salt to taste

4 servings15 min prep35 min cookEasy Togo

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The Story Behind It

The Tale of Yebessesse (Black-Eyed Pea and Rice)

Yebessesse, black-eyed peas cooked with rice, closely resembles Ghana's waakye and other West African rice-and-bean pairings built on legumes indigenous to the region. It reflects the shared culinary traditions of Ewe and Akan communities across Togo and its neighbors.

Ingredients

Scale:· 4 servings

1.5 cups black-eyed peas, soaked
1.5 cups rice
1 onion, chopped
2 tomatoes, chopped
3 tbsp palm oil
1 tsp ground ginger, chili pepper to taste, salt to taste

Instructions

1Boil the soaked black-eyed peas in fresh water until nearly tender, about 20 minutes, then drain, reserving some cooking liquid.
2Heat palm oil in a pot and sauté onion until soft.
3Add tomatoes and ginger, and cook until the tomatoes soften into a sauce.
4Stir in the cooked black-eyed peas and rice, then add enough reserved cooking liquid or water to cook the rice.
5Cover and simmer on low heat until the rice is tender and liquid absorbed, about 15-20 minutes.
6Season with chili and salt, then fluff and serve warm.

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