Pork and Beans with Nigerian Spices is a modern African Fusion recipe for a classic stew of gammon and beans in a tomato base with onion, garlic and mixed Nigerian pepper soup style spices. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Pork and Beans with Nigerian Spices.
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As my wife is West African, I always have a surplus of African spices in the house and I enjoy melding these with traditional European (particularly Celtic foods).
So this is a traditional dish of pork and beans that has a peculiar Nigerian twist to it.
Ingredients:
100g black-eyed peas
100g haricot beans
1 gammon shank
1 gammon joint (about 700g)
2 carrots, halved and sliced into half moon pieces (optional)
400g tinned, chopped, tomatoes
1 onion, chopped
4 garlic cloves, chopped
1 uyayak pod [Aidan fruit], broken into three or four large pieces (the sweet and fragrant fruit pod of Tetrapleura tetraptera; substitute 30g palm sugar and a few pounded mange tout)
1 tbs chilli powder (usually ground and dried Scotch bonnet), but vary to taste
2 tbsp ground ogbono seeds
1 tbsp Pepper Soup Spices
2 sprigs thyme
2 sprigs rosemary
2 bayleaves
Method:
Wash the beans, combine in a large bowl then cover with water and set aside to soak over night. The following day, drain the beans then place in a large pot. The morning you are going to cook, place the gammon joint in a large bowl, cover with water and set aside to cook.
Heat a little oil in a large pan, add the gammon and fry until nicely browned all over then transfer to the pot with the beans, onion and garlic, Add the ogbono, Aidan fruit, chillies, pepper soup spices, tomatoes, carrots (if using) thyme, rosemary and bayleaves. Cove with water, bring to a boil then reduce to a simmer and cook for about 4 hours, or until the meat is falling off the bone and the beans are completely tender (during this time top-up the water levels, as needed).
Remove the Aidan fruit and bayleaves and serve hot, accompanied by mashed potatoes or rice.
