Atassi

Drain the soaked black-eyed peas and place them in a pot with fresh water to cover by four centimetres. Bring to a boil, then reduce heat and simmer for forty to fifty minutes until the peas are tender but still hold their shape. Drain, reserving the cooking liquid.

Rinse the rice thoroughly under cold running water until the water runs clear. Combine the rice and cooked black-eyed peas in a large heavy pot. Add enough of the reserved bean cooking liquid plus fresh water to cover by two centimetres.

Add half a teaspoon of salt, bring to a boil over high heat, then reduce to the lowest setting. Cover tightly and cook for eighteen to twenty minutes without lifting the lid, until the rice is tender and all liquid is absorbed.

While the rice and beans cook, prepare the tomato sauce. Heat the palm oil in a skillet over medium heat. Add one sliced onion and cook for five minutes until golden. Add the chopped tomatoes and chili peppers.

Cook the tomato sauce for ten to twelve minutes, stirring frequently, until the tomatoes break down completely and the oil begins to separate from the sauce, indicating it is properly cooked. Season with salt to taste.

Fluff the cooked rice and beans with a fork, then mound onto a serving platter. Spoon the rich palm oil tomato sauce generously over the top. Serve with fried ripe plantains on the side and, traditionally, fried fish or boiled eggs.