West African recipe – This one-pot black-eyed beans and plantains recipe with palm oil (bean and plantain pottage) is finger-licking street food at its best.
Hey Folks. Time to intro you to something a little bit more different. More different from the usual Sierra Leone Flavours I hear you ask? Yes – as in introducing you cooking with palm oil. It is a pantry staple for all Sierra Leoneans including myself and it adds a really unique rich flavour to your food.
This one pot plantain and black- eyed peas stew (bean potage I hear my Nigerian friends call it) is finger-licking street food at its best – think filling protein from the black-eyed beans, flavour from the palm oil and fish and a little hint of sweetness via the plantains. And if you stuff this mixture into warm bread and it will pretty much fill you up for the entire day.
I sooooo remember sitting in my little corner biting into my black-eyed bean and plantain sandwiches, and seeing a few beans escape onto the table.
After I finished my sandwich, I would then pick up every single bean and slowly savour them aka eat my sandwich twice. And would you know it, my eldest is exactly like me.
Time to stop talking and leave you with the recipe for this one pot beans and plantain recipe and urge you to try something a little bit different.
Here is how to make this one pot beans and plantain. Please do try it and if you do make it, then please do tag #recipesfromapantry on Instagram or twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes. You can also share it on my Facebook page.
Thank you for reading my one pot beans and plantain recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
- 400g beans soaked overnight and rinsed
- 1.125 l water
- 200 ml palm oil
- 1 onion finely chopped
- 3 tbsp dried fish flakes
- Chopped Scotch bonnet chilli to taste
- 1 jumbo maggi cube
- 1 plantain peeled and cut into thin discs
- A large handful of very finely chopped spinach
- Put beans and water in a pot and bring to the boil. Skim off the layer of foam, reduce heat and simmer for 15 mins.
- Mix in the palm oil, onion, fish flakes and scotch bonnet chilli and let simmer for about 1.5 hr or until the beans are done to your taste.
- About 15 mins before the beans are ready stir in the maggi cube and plantain, cover the pot and cook till the plantain is done.
- Stir in the chopped spinach, adjust seasoning and serve with some rice.
Notes - you could use oil instead of palm oil, and other quick wilt greens instead of spinach. If you don't have a maggi cube then please substitute the water with vegetable or chicken stock. Keep an eye on the water when cooking the beans and add a half cup of water at a time if the water dries out.