Niébé and rice with mango salsa

23 Sep


1 1/2 cups cooked, drained beans (niébé)
2 cups uncooked rice
1 cup dried coconut
4 cups water
1 cube chicken bouillon

Combine in a big pot with a lid. Cover and cook on medium heat for 15-20 minutes. Let sit five minutes before uncovering.


Mango salsa
1 lg mango, diced
3 tomatoes, diced
2 lg onions, diced
1 bunch cilantro, chopped
Lime juice

Combine in a bowl and serve generously over the beans and rice. Add salt and lime juice to taste.

(Also good chilled the next day!)

– Local beans similar to blackeyed peas are called niébé. They can be found fresh or dried depending on the time if year. Dee-licious.

– CityDia sometimes carries brown rice.


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