Preparation

Wash the rice and the peeled unripe beans. Put both to cook in a pan with a liter of water and salt, for twenty minutes.
Grate the coconuts; heat a little (warm) water, put in the coconut and squeeze the milk. Add the milk to the previous preparation.
Leave on the stove until the beans are cooked and the sauce has dried.
It is ready to serve.

Ingredients

  • 1 kg of rice
  • 500 gr of sorghum beans
  • 3 coconuts
  • 1 liter of water
  • 1 teaspoon salt