MBOGA Recipe

Prepare Plantains

Peel the ripe plantains and slice them into diagonal pieces about 1-inch thick.

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.

Prepare Ingredients

Rinse the yellow split peas under cold water and set aside. Chop the onion, garlic, and ginger.

Cook Aromatics

In a pot, heat a little oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until they are soft and fragrant.

Add Beans and Spices

Stir in the yellow split peas, tomato paste, cumin, coriander, salt, and black pepper. Mix well.

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.

Prepare Rice

Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.

Cook Aromatics

In a large pot, heat some oil over medium heat. Add the chopped onion, garlic, and ginger, then sauté until soft.

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.

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.

Prepare Rice

Rinse the jasmine rice under cold water until the water runs clear. Drain and set aside.

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.