📝 About This Recipe
Chicheba is a soul-warming, protein-packed staple originating from the coastal regions of West Africa, celebrated for its perfect balance of earthy legumes and sweet corn. This Halal-friendly dish combines tender black-eyed peas with cracked corn, simmered in a fragrant, golden palm oil base infused with smoked fish and aromatic spices. It is a testament to the beauty of slow-cooked African comfort food, offering a rich, velvety texture and a complex smoky finish that lingers on the palate.
🥗 Ingredients
The Base Grains and Legumes
- 2 cups Black-eyed peas (dried, soaked overnight and drained)
- 1 cup Cracked corn (Hominy grits) (coarse grind, rinsed)
- 6 cups Water (plus more if needed for consistency)
Aromatics and Flavorings
- 1/2 cup Red Palm Oil (authentic sustainably sourced)
- 1 large Red Onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 1 tablespoon Fresh Ginger (grated)
- 1 piece Scotch Bonnet pepper (pierced but left whole for mild heat, or minced for spicy)
- 1 cup Smoked Mackerel or Catfish (deboned and flaked into bite-sized pieces)
- 2 tablespoons Ground Crayfish (for deep umami flavor)
Seasoning
- 1 tablespoon Bouillon powder (Halal chicken or vegetable)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Fresh Thyme (leaves only)
👨🍳 Instructions
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1
Begin by placing the soaked black-eyed peas and the rinsed cracked corn into a large, heavy-bottomed pot.
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2
Add 6 cups of water to the pot. Bring the mixture to a rolling boil over high heat, then immediately reduce to a low simmer.
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3
Cover the pot partially and let the beans and corn cook for about 45-50 minutes. You want them to be tender but not mushy; the corn should have a slight 'pop' to it.
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4
While the base is simmering, heat the red palm oil in a separate medium skillet over medium heat until it becomes translucent and fragrant.
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5
Add the diced red onions to the oil and sauté for 5-7 minutes until they are soft and slightly caramelized at the edges.
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6
Stir in the minced garlic, grated ginger, and the Scotch Bonnet pepper. Cook for another 2 minutes until the aromatics release their scent.
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7
Add the flaked smoked fish and the ground crayfish to the skillet. Stir well to coat the fish in the flavorful oil, allowing it to toast slightly for 3 minutes.
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8
Check the main pot. If the water has mostly evaporated, add another half cup of warm water. The consistency should be thick but spoonable, similar to a chunky risotto.
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9
Pour the aromatic oil and fish mixture into the pot with the beans and corn. Stir gently to incorporate the vibrant orange oil throughout the dish.
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10
Season with the bouillon powder, salt, and fresh thyme. Stir thoroughly to ensure even seasoning.
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11
Cover the pot tightly and let everything simmer together on very low heat for a final 10-15 minutes. This allows the grains to absorb the smoky, spicy flavors of the sauce.
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12
Remove the whole Scotch Bonnet pepper before serving if you prefer a milder heat profile.
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13
Give the Chicheba a final taste and adjust salt if necessary. The texture should be creamy and the colors bright.
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14
Turn off the heat and let the dish rest for 5 minutes before serving; this helps the flavors settle and the sauce to thicken slightly.
💡 Chef's Tips
Soaking the beans overnight is crucial for even cooking and easier digestion. If you cannot find red palm oil, you can substitute with vegetable oil infused with a teaspoon of smoked paprika, though you will lose the authentic nutty flavor. Be careful not to over-stir once the beans are tender to prevent the dish from becoming a paste. For a vegan version, omit the smoked fish and crayfish and add a dash of liquid smoke or extra smoked salt. Always use warm water if you need to add more during the simmering process to maintain a steady cooking temperature.
🍽️ Serving Suggestions
Serve hot in deep bowls garnished with a few rings of fresh scallions. Pairs beautifully with a side of fried sweet plantains (dodo) for a sugary contrast. Serve alongside a fresh green salad with a citrus vinaigrette to cut through the richness of the palm oil. Enjoy with a glass of chilled Ginger juice or Bissap (Hibiscus tea). A side of steamed spinach or kale sautéed with onions makes for a complete, nutritious meal.