Chereh & Mbahal Style Spiced Couscous with Groundnuts & Black-Eyed Peas – Authentic Gambia Recipe

Ingredients for Chereh & Mbahal Style Spiced Couscous with Groundnuts & Black-Eyed Peas (4 Servings)

• 1.25 lbs (or 2.5 cups) steamed millet or semolina couscous, prepped into bite-sized pieces
• 1.5 cups black-eyed peas and roasted peanuts, washed and trimmed
• 1 cup rich tomato-onion sauce
• 1 medium onion and 3 cloves garlic, finely minced with garlic
• 1.5 tbsp traditional Gambia seasoning (ginger, bay leaf, fresh lime)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and garlic until golden.
2. Add ginger, bay leaf, fresh lime along with steamed millet or semolina couscous and black-eyed peas and roasted peanuts, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with rich tomato-onion sauce.