Dinner Tonight: Senegalese Rice And Peas Recipe

• 1 cup dried black-eyed peas
• 1 cup Djola red rice, or subsitute long grain rice
• 1/2 onion
• 1 habanero pepper, or to taste
• 2 tablespoons fish sauce
• salt to taste
• 1/2 cup red palm oil or canola oil

1. In a large bowl, cover peas with warm water and let stand twenty minutes, then drain. Place the soaked peas in a food processor and pulse a few times, just enough to loosen the skins. Cover with cold water and the skins should float to the top. Pour them away and discard.
2. Transfer peas to large saucepan and cover with 1 quart of water. Bring to a boil then simmer until tender, about 30 minutes.
3. Add rice to the pot and continue simmering, covered, for 15 minutes.
4. In the meantime, combine the onion, pepper, and fish sauce in a blender and blend into a puree. Stir mixture into the pot and simmer until the rice is tender, adding more water if necessary. Stir in the oil and serve.

blackeyed peas, red rice, onion, pepper, fish sauce, salt, red palm oil

Taken from www.seriouseats.com/recipes/2011/04/dinner-tonight-senegalese-rice-and-peas-recipe.html (may not work)