Mboga Recipe
Served with fried plantains, stewed yellow beans, and your choice of spiced rice pilau or coconut rice.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fried Plantains
Stewed Yellow Beans
Spiced Rice Pilau
Coconut Rice
Method
Fried Plantains
- 1
Prepare Plantains
Peel the ripe plantains and slice them into diagonal pieces about 1-inch thick.
- 2
Fry Plantains
Heat vegetable oil in a frying pan over medium heat. Once hot, carefully add the plantain slices and fry them for about 3-4 minutes on each side or until they are golden brown. Remove and drain on paper towels.
Stewed Yellow Beans
- 3
- 4
- 5
Add Beans and Spices
Stir in the yellow split peas, tomato paste, cumin, coriander, salt, and black pepper. Mix well.
- 6
Simmer
Pour in the vegetable broth and bring to a boil. Reduce to a simmer, cover, and cook for about 30-40 minutes or until the beans are tender.
Spiced Rice Pilau
- 7
Prepare Rice
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
- 8
- 9
Add Spices and Rice
Add the cinnamon stick, cardamom pods, cloves, and the rinsed rice. Stir for a couple of minutes to toast the rice and spices.
- 10
Cook Rice
Pour in the vegetable broth and add salt. Bring to a boil, then reduce the heat, cover, and cook for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
Coconut Rice
- 11
Prepare Rice
Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.
- 12
Cook Rice
In a pot, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is cooked and the liquid is absorbed.