Spicy Palm Oil Rice and Beans – A Classic West African Recipe
Spicy Palm Oil Rice and Beans – A Classic West African Recipe
Spicy palm oil rice and beans is a classic West African recipe. A one-pot vegetarian meal rich in flavor, culture, and tradition.
Palm oil comes from the fruit of the oil palm tree, native to West Africa. It has been used in traditional cooking for centuries, long before it became a global commodity.
Spicy Palm Oil Rice and Beans Recipe
Palm oil rice and beans is a beloved West African staple. This one-pot vegetarian dish transforms simple pantry ingredients into a bold, flavorful meal that’s satisfying and deeply rooted in African culinary tradition.
Ingredients
- 1 cup rice, rinsed
- 2 tablespoons palm oil
- 1½ cups corn
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 hot pepper, chopped
- 2 cups cooked kidney beans
- 2 cups vegetable broth
- 2 tomatoes, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 5 scallions, sliced thin
- 1 tablespoon lime juice
- Salt and pepper to taste
Directions
- Heat 1 tablespoon palm oil in a large skillet over medium-high heat. Add corn and cook, stirring occasionally, until lightly browned (3–5 minutes). Remove and season with salt and pepper.
- In the same skillet, add the remaining oil and onion with a pinch of salt. Cook until softened (about 5 minutes).
- Stir in garlic for 30 seconds until fragrant.
- Add tomatoes, scallions, beans, broth, and rice. Bring to a simmer.
- Cover, reduce heat to low, and cook gently, stirring occasionally, until rice is tender and liquid absorbed (about 15 minutes).
- Stir in lime juice, adjust seasoning, and top with the roasted corn before serving.
What Is Palm Oil?
The palm oil tree is native to West Africa, thriving naturally along the coastline from The Gambia to Angola. Palm oil is produced both from wild groves and from plantations or small farms. Today, sustainability is a key concern in the industry, with growing efforts to ensure that palm oil is produced in an environmentally responsible way.
Palm oil has long been central to West African cooking, lending dishes their rich color and deep flavor. When sourced responsibly, it remains a vital part of traditional African cuisine.
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