Ingredients with Measurements:
- 1 cup of brown rice
- 1 cup of black-eyed peas
- 1 cup of chopped spinach
- 1 cup of chopped tomatoes
- 1 cup of chopped onions
- 1 cup of chopped bell peppers
- 1 tablespoon of olive oil
- 1 tablespoon of paprika
- 1 tablespoon of cumin
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 tablespoon of salt
- 4 cups of water
Special equipment needed:
- Large pot with lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the brown rice and black-eyed peas in cold water and drain.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onions and bell peppers and sauté for 5 minutes or until the onions are translucent.
4. Add the chopped tomatoes, paprika, cumin, garlic powder, onion powder, and salt. Stir well.
5. Add the brown rice, black-eyed peas, and water. Stir well.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer for 30 minutes or until the rice and black-eyed peas are tender.
8. Add the chopped spinach and stir well.
9. Cover the pot with the lid and simmer for an additional 5 minutes or until the spinach is wilted.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 35 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 4g
- Carbohydrates: 57g
- Fiber: 12g
- Protein: 12g
Substitutions for ingredients:
- White rice can be used instead of brown rice.
- Red kidney beans can be used instead of black-eyed peas.
- Any leafy green vegetable can be used instead of spinach.
Variations:
- Add diced chicken or beef for a meatier version.
- Add diced carrots or sweet potatoes for a sweeter version.
- Add hot sauce or chili flakes for a spicier version.
Tips and tricks:
- Rinse the rice and black-eyed peas to remove any debris.
- Use a wooden spoon to prevent the rice from sticking to the pot.
- Add more water if needed to prevent the stew from drying out.
Storage instructions:
- Store the stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in a bowl with a side of crusty bread.
Garnishes:
- Chopped fresh parsley or cilantro.
Pairings:
- Crusty bread or cornbread.
Suggested side dishes:
- Roasted vegetables or a side salad.
Troubleshooting advice:
- If the stew is too thick, add more water.
- If the stew is too thin, simmer uncovered for a few more minutes.
Food safety advice:
- Make sure to cook the rice and black-eyed peas thoroughly to prevent foodborne illness.
Food history:
- Abula is a Nigerian dish that originated in the southwestern part of the country.
Flavor profiles:
- The stew has a savory and slightly spicy flavor with a hint of sweetness from the vegetables.
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
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Region: West African