Plantain and bean stew is a hearty and nutritious dish that originated in Cameroon and is now enjoyed across many countries in West and Central Africa. This dish is a perfect blend of sweet and savory flavors, featuring plantains, beans, and a variety of spices. It’s a popular dish commonly enjoyed as a main course or a side dish and is perfect for vegans, vegetarians, and meat-eaters alike.
Recipe: Plantain and Bean Stew
Ingredients:
- 2 ripe plantains, peeled and cut into chunks
- 1 can of black-eyed peas, drained and rinsed
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 2 tablespoons of tomato paste
- 2 tablespoons of olive oil
- 1 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Water or vegetable broth
Instructions:
- Heat the olive oil in a big size pot over medium heat. Add the onions, garlic, and sauté until soft and translucent.
- Add the chopped bell peppers, tomatoes, tomato paste, smoked paprika, cumin, thyme, salt, and pepper to the pot. Mix nicely and cook for a few minutes until the vegetables have softened.
- Add the chopped plantains and black-eyed peas to the pot. Stir everything together until the plantains are coated with the spices.
- Pour in enough water or vegetable broth to cover the vegetables and bring the stew to a boil. Lower heat and let the stew simmer for about 20-25 minutes, occasionally stirring, until the plantains are tender and the stew has thickened.
- Serve the plantain and bean stew hot, garnished with fresh cilantro or parsley.
Plantain and bean stew is a delicious and comforting dish that is easy to design and can be customized according to your flavor preferences. It’s a great option for a satisfying weeknight dinner or as a side dish for a larger meal.
This recipe offers an excellent opportunity to explore the fantastic realm of African cuisine and is guaranteed to be a crowd-pleaser among your loved ones. Bon appétit!
