Black-eyed Beans and Plantain Pottage is a traditional Nigerian recipe for a classic accompaniment of boiled black-eyed peas, plantains and onion fried in red palm oil flavoured with chilli powder. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Black-eyed Beans and Plantain Pottage.
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Ingredients:
200g black-eyed beans
60ml red palm oil
1/2 tsp salt
1 plantain
1 onion, chopped
1/2 tsp hot chilli powder
Method:
Place the black-eyed beans in a bowl, cover with plenty of water and leave to soak over night. The following day drain the beans, add to a pan with plenty of water. Bring to a boil, reduce to a simmer and cook until tender (about 1 hour).
Meanwhile, peel the plantain and slice into rounds about 1cm thick. Add the palm oil to a pan and use to fry the onion (season with the salt and black pepper) and fry for about 5 minutes (or until soft). Add the beans and plantain slices and fry for about 20 more minutes with occasional stirring until the plantains and onions are nicely browned.
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