Red red with grilled plantain
Serves 6 · 1 hour (plus soaking)
Why it's healthier: Less palm oil, no stock cube, and plantain grilled or boiled instead of fried. The beans give plenty of fibre and protein.
Ingredients
- 3 cups of black-eyed beans, soaked overnight
- 3 tablespoons of palm oil
- 2 onions, chopped
- 3 tomatoes, blended
- 2–3 fresh pepper and 1 thumb of ginger, blended
- 1 tablespoon of ground crayfish
- ½ teaspoon of salt
- 4 ripe plantains
Method
- Boil the beans until soft (about 45 minutes). Drain, keeping a cup of the water.
- Heat the palm oil gently. Fry the onions, then add the tomato, pepper and ginger. Cook for 10 minutes.
- Add the beans, crayfish and salt, and a little of the bean water. Simmer for 10 minutes.
- Grill or boil the plantain while the beans cook.
Tips
- Gari on top adds starch: keep it to a spoonful.
- Leftovers keep well for lunch the next day.
Grow it yourself
Recipes are in English for now.