“Ramadan Iftar” Black Eyed Beans, Cassava and Plantain

 Yum Yum 

Hello NCC readers! I know I have been away for a while due summer social calendar. Luckily I found time to spruce up something really quick and easy to prepare. As Ramadan is almost over, I decided to make a dish that is a popular during this fasting period. Black eyed beans stew with boiled cassava and fried plantain a dish full of protein and carbohydrate.

Serving for 4

Ingredients

1. 250g of Black Eyed Beans
2. 2 Plantain
3. 2 medium sized cassava
4. Whole broiler smoked chicken
5. 3 smoked bonga and 1 mackerel fish
6. 1 tin of chopped tomato
7. 6 medium size onions
8. 4 scotch peppers
9. Maggie seasoning
10. Palm oil

Cooking Instructions

Plantain

1. Peel plantain and slice them side ways
2. Deep fry the plantains in the palm oil until they are golden brown and put them aside

Cassava

1. Peel cassava and cut into chunky cubes.
2. Boil Cassava for 10 minutes or until soft and put aside 

Black Eyed Beans Stew

 Fried Stew and smoked fish

1.      Wash and bring beans to boil until soft approximately for 1hr 30 minutes

2.      Cut up smoked chicken and bring to boil until tender.

3.      Peel and break smoked fish into small pieces and put aside

4.      Peel and slice onions.

5.       Blend one onion with scotch peppers

6.      Pour about 100ml of palm oil into hot sauce pan and heat to cooking temperature.

7.      Once oil is heated, fry sliced onions, chopped tomato and bonga fish together.

8.      Add bits of blended pepper and onions into the stew whilst the above is cooking.

9.      Add season and salt for flavour with the boiled smoked chicken.

10.  Add boiled beans to the pot with fried stew. Mix together and turn the heat low.

11.  Leave stew to cook for a further 15 minutes or until all the water from the stew has evaporated and you have a really dry stew.

    

Black eyed beans stew with boiled cassava and fried plantain

Voila! Dish is done!