I hope you are all having a happy Sunday. I am a few days late on this post, but I figured it is better late than never. This is a dish I grew up with in Ghana as a child. I remember when I first learned how to make it, i knew some weight would be gained for sure :). This dish does involve using palm oil, if you have never had this before, it’s either something you’d love or hate. But i have a way of fixing it; just use regular oil and it still tastes delicious :). Let me know how it tastes!
What you need:
1. Black eyed beans (1 pack)
2. 2 cans of Diced Tomatoes or sauce (your preference )
3. Palm oil or regular vegetable oil (For an authentic taste, try the palm oil. This can be found at your local international food store)
4. Ripe plantains (as many as you’d like)
6. Curry powder
7. Tomato bouillon
What to do:
Place the beans in a pot and add water. You’d need at least 6 cups. Add salt to taste and cook until beans are tender. If the water diminishes while cooking, add more. Make sure you stay close by as the water tends to rise and spill over.
In a separate pot, coat the bottom of the pan with palm oil or vegetable oil. You need enough, at least one cups worth.
Add in sliced onions, and cayenne paper if you’d like a little spice.
Place in your 2 cans of tomatoes
1 tablespoon of curry powder
2 tablespoon of tomato bouillon ( add this in increments to taste, you may not need the full 2 tablespoon ).
Saute on the stove until cooked. This usually takes about 30 minutes. Do not leave this unattended and continue to stir.
Should look something like this.
Peel and slice up your plantains. Place in a bowl and season with a little salt.
Fry your plantains in oil until golden brown on each side.
Drain the water from the beans when it’s cooked and pour the beans in with the stew. Cook for 5 minutes longer and serve hot with plantains.