Nigerian · beginner
Nigerian Palm Oil Stewed Beans With Fried Sweet Plantains
Tender black-eyed peas stewed in a caramelized onion and red pepper palm oil sauce, served alongside crispy fried plantains.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat the red palm oil in a medium saucepan over medium heat for 2 minutes.
- 02
Add two-thirds of the chopped red onion and fry for 5 minutes until deeply browned and caramelized.
- 03
Stir in the blended red bell peppers and minced Scotch bonnet, simmering for 8 minutes until water evaporates.
- 04
Add the black-eyed peas, remaining raw onion, and salt, mixing thoroughly to coat the beans.
- 05
Cover and simmer over low heat for 10 minutes until thick, creamy, and savory.
- 06
Heat vegetable oil in a separate skillet over medium heat and fry plantain slices for 3 minutes per side until golden brown, then serve together.
A LITTLE KITCHEN KNOW-HOW
Stewed Bean Reduction
Simmering cooked legumes directly in a frying pepper-onion reduction so the beans absorb the seasoned sauce.
Notes from the kitchen
- Caramelizing the onions in palm oil creates the sweet and smoky flavor foundation traditional to Nigerian stewed beans.
- Select plantains with black spots on yellow skin for maximum natural sweetness when fried.
- Original home-cooking adaptation inspired by Nigerian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.