African Black Eyed Peas Rice

Today’s recipe is one of those comforting, flavorful dishes that instantly wins you over—African Black Eyed Peas Rice. Some say it’s Nigerian, others claim it’s Ghanaian, and honestly? I don’t mind who wins the credit. What matters is: I’ve got the recipe, and I’m sharing it with you!

This West African rice with black eyed peas changed the way I viewed African cuisine. I’ll admit, I used to be skeptical—blame the movies that didn’t exactly show African food in the best light. But then came the Nigerian films with mouthwatering food scenes, and I got curious. From that moment on, exploring African recipes became a treasure hunt, and this rice dish? A total gem.

It’s hearty, packed with flavor, and makes the perfect side dish for everything from gravy-based stews to fried chicken, steak, or even fish. Whether you’re new to African cooking or already in love with it, this easy black eyed peas rice is a great recipe to start with.

Why You’ll Love This African Black Eyed Peas Rice

• A comforting West African rice dish with simple ingredients.
• Goes beautifully with gravy dishes, fried chicken, grilled fish, or even steak.
• Flavor-packed and made with everyday pantry spices.
• Great way to use up leftover black-eyed peas.

Notes & Tips:

• Use parboiled rice for a fluffier texture that won’t get mushy.
• If you’re using dried black-eyed peas, soak and cook them in advance.
• Tomato paste gives a richer flavor, but tomato sauce works fine too.
• This rice tastes even better the next day—hello, leftovers!

Whether you call it rice and beans West African style, Nigerian Jollof-style black-eyed peas rice, or just “super tasty rice,” this dish deserves a spot in your recipe rotation. One bite, and you’ll see why I fell in love with it.

Let me know if you’d like to pair this with a stew or fried chicken recipe next!

African Black Eyed Peas Rice

Muna Kenny

African Black Eyed Peas Rice is the perfect side dish, it can be served with gravy based dishes, fried chicken or even with steak.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetiser

Cuisine African

Servings 4 people

Calories 356 kcal

Ingredients

 

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• ½ cup canned or pre-cooked black-eyed peas
• 2 ⅓ cup chicken or beef stock
• 1 cup uncooked parboiled long grain rice
• 1 medium onion chopped
• 1 carrot diced
• 3 tablespoon olive oil
• 1 ½ teaspoon Salt
• 3 tablespoon tomato sauce or paste
• ¼ teaspoon black pepper powder
• ¼ teaspoon allspice
• ½ teaspoon cumin powder

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Instructions

 

• Wash and drain par-boiled rice until water is clear. Soak in water for 30 minutes. Keep aside.
• In a pan add olive oil, when hot add the carrot and onion sauté until onion is translucent.
• Add spices and salt stir for 1 minute on medium heat. Add the tomato sauce stir and then add the stock.
• Cover and let the mixture come to a boil.
• Add the rice and the black-eyed peas, stir and when it boils again cover tightly and reduce heat to the lowest.
• Let it cook for 20 minutes, uncover and stir, cover again and let it cook on low heat for 10 more minutes.
• Serve hot.

Notes

• Use parboiled rice for a fluffier texture that won’t get mushy.
• If you’re using dried black-eyed peas, soak and cook them in advance.
• Tomato paste gives a richer flavor, but tomato sauce works fine too.
• This rice tastes even better the next day—hello, leftovers!

Nutrition

Serving: 1 ServingCalories: 356kcalCarbohydrates: 51gProtein: 9gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 4mgSodium: 1088mgPotassium: 357mgFiber: 3gSugar: 5gVitamin A: 2560IUVitamin C: 3mgCalcium: 38mgIron: 2mg

Keyword African Black Eyed Peas and Rice

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