"Typically paired with ripe plantain, I use the rich beans to fill canoas (plantain boats) in a playful, Latin American-inspired twist. Plantain boats stuffed with stewed black-eyed beans (pictured top) Dried prawns and west African red palm oil, which are integral to our cooking (and the latter is not to be confused with those industrial palm oils that are driving mass deforestation), give this dish its signature umami and uniquely earthy and subtly sweet flavour."
"For the stew 180ml red palm oil you can find this in the world food aisle of larger supermarkets and in African stores 2 onions, peeled and sliced 1 tbsp stock powder 1 tbsp ground smoked prawns look for them in Asian and African supermarkets 6 ripe plantains with large black patches, peeled 3 tbsp melted butter, or ghee, or olive/vegetable oil 1 pinch salt 1 tsp dried thyme 1 tsp white pepper"
Rich West African flavours appear in two comforting dishes: a Senegalese yassa–inspired chicken filling encased in buttery, flaky puff pastry, and a simplified Nigerian ewa riro stewed black-eyed bean filling. Tinned beans shorten preparation while dried prawns and red palm oil supply pronounced umami, earthy and subtly sweet notes. Ripe plantains are formed into canoas (plantain boats) and filled with the stewed beans for a playful, Latin American–inspired presentation. The stew base is blitzed from tomatoes, peppers, scotch bonnet, garlic, onion and ginger, then cooked in hot palm oil with sliced onions, stock powder and smoked prawn powder before beans and mackerel are added.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]