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Aweasu - Rice, kidney beans and peanuts

200 g red kidney beans, soaked overnight

and cooked
400 g long corn rice
150 g fresh peanuts, without shells
1 Tsp salt
20 ml honey
20 ml groundnut oil



Wash the rice. Place it in a pot, add water, honey, salt and cook it at a low temperature until all the water is absorbed and rice is tender. Let it cool down. Take 2 or 3 clean unbleached white cottons and baste it with the oil. Mix the rice, peanuts, the kidney beans and deal it equally on the cottons. Make a roll and tighten the ends with a tread. Place the rolls in a big pot, add water and cook it for about 2 to 2 hours. Take it out after 2 to 2 hours, let it cool down a little bit and place it in the fridge to become stiff. Cut the rice roll's in slices and serve it cold.