This dish is an enticing combination of rice, green split peas, and coconut milk. In Mozambique it is usually served with Grilled Chicken African Style, and Baked Fish with Dried Mango Slices. This recipe comes from Zambesia, in central Mozambique, and is prepared in a clay pot.


1 cup dried split peas

2 cups rice

1 teaspoon salt

3 cups coconut milk


Soak peas overnight in water to cover. The following day, rinse peas and place in a pot with 3 cups cold water. Bring to a boil, reduce heat to simmer, and cook for 20 minutes. Add rice, salt and coconut milk. Bring to a boil, cover, and simmer for 25 minutes or until peas are done and the sauce is thickened.


Serves 4 - 6.


country : Mozambique

course : rice dish


source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira/Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton