2
ar
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7
5
7
2
-----
2
0.4
-----
4
1/4
1
2/3
1/4
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c
c
---
oz
oz
oz
---
T
oz
---
c
c
t
t
|
Beans, dry (1)
Water
-- Sauce
Tomatoes
Onion
Bell Pepper red
Habanero Chili (2)
-- Options
"Crayfish" (3)
Smoked fish (4)
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Water
Palm Oil, red (5)
Bouillon Cube (6)
Salt
Pepper
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Do Ahead - (8 hrs soak - 5 min work)
- Soak 2 cup DRIED BEANS and 1 t salt (yes, salt) in 4
cups water for 8 hours or overnight. Rinse and drain.
Make - (1-1/4 hrs)
- In a sauce pan, with Water to cover well. IF using, stir in
chunks of Smoked Fish. Bring Beans to a boil uncovered and
skim off the scum that rises. Cover and simmer until very tender but
still mostly intact. Check water often to make sure it just covers the
beans. This will be about 40 minutes for Honey Beans and African Brown
Beans, but a bit longer for Black-eyed Peas, depending on age of the
beans. Note that the beans in the photo example are more firm than
would be common in Africa.
- Meanwhile: Chop TOMATO, ONION, and BELL
PEPPER medium. Cap HABANEROS but don't core and seed unless
you're really chili adverse. Mix all and run in a
Mixie or Blender until
smooth.
- Stir Palm Oil and crushed Bouillon Cube into the Sauce.
IF using, stir in ground Crayfish too.
- Check Water - the Beans should project above the water
level when done, but far from dry. Stir in Sauce mix, Salt,
and Pepper to taste, and simmer another 10 minutes. If too liquid,
boil it down until it's the way you want it.
- Serve hot with Fufu, Bread, or Rice.
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