Niger, Halima Bako, Wakey, rice and beans
After completing her studies in Marketing, Halima decided to give a twist to her professional career as cooking was always her passion.
She is the instigator of the inspirational project Cooking Hali, offering private catering services, cooking classes and marketing consulting services for the culinary segment. She offers a very intuitive cuisine, with an Afro-fusion inspiration and a reference to the products and tasty dishes that sweetened her childhood.
NIGER GASTRONOMY MUSTS
Moringa
Meat
Sorrel
Violet de galmi onions
Garlic
Wakey, rice and beans
INGREDIENTS
- 1 onion
- 1 clove of garlic
- 1 bay leaf
- Cooking oil
- Salt
- ½ tablespoon of fresh grated ginger
- 250 g of niébé (commonly known as black-eyed peas)
- 400 g of uncooked rice
- 1 chili
- 2 sprigs of fresh parsley
- Red natron
STEP BY STEP
- Cook the beans in a pot with 1.2 litres of water for about 40 minutes until the beans are fully cooked.
- Place ¼ of the onion chopped and the freshly grated ginger in a slow cooker with 1 spoon of olive oil. Cook for 3 minutes. Add the rice and stir until it gets a pearly white colour. Cover with cooking water from the beans. Add salt and a bouquet garni or a bay leaf. Cover and leave to cook over a gentle fire for about 25 minutes.
- Heat 2 tablespoons of oil and brown the rest of the onion, then add the chopped garlic and chili. Cook for 1 minute and remove from heat.
- Combine the cooked beans, the fried onion, garlic and chili to the rice and mix well.
- Serve hot, sprinkled with chopped parsley, alone or with traditional butter, or serve as a side dish to accompany meat or fish with tomato sauce.