The whole purpose of this blog is really about giving me a reason to try cooking and eating some new things. This red kidney bean stew from Nigeria, served with fried plantain, green beans and rice provided a couple of firsts for me: the first time I’ve used peanut butter as a cooking ingredient (I am much more used to spreading it on toast!); and the first time I’ve cooked plantain. Result!
This is quite a hot dish – the bird’s eye chilies make sure of that – but if you’re ok with that then this is a great recipe to try. The peanut sauce blends well with the other ingredients, to create a distinctive nutty taste, but one which doesn’t override the other flavours. This is absolutely delicious and I am really glad that I decided to give it a try.
Ingredients (serves 4-6)
- 2 cans red kidney beans
- 2 medium onions, finely chopped
- 4 garlic cloves, crushed
- 8 green bird’s eye chilies, chopped
- 1 green pepper, chopped
- 5 tsp ground cumin
- 2 cans chopped tomatoes
- 1 1/2 tsp cayenne pepper
- 3 tbsp lemon juice
- 3 tbsp peanut butter
- Fry the onion, garlic, chilies and green pepper in a pot using groundnut oil if you have it (I used vegetable oil instead) until the onions become clear.
- Add the cumin and cayenne pepper and fry for a couple more minutes. Then add the chopped tomatoes and lemon juice. Stir the mix well and then bring to boil. Reduce the heat and simmer gently for 15 minutes.
- While the tomato mixture is simmering, put the peanut butter in a small bowl. Add the liquid from one of the cans of kidney beans and mix together to make the peanut sauce.
- Next add the peanut sauce and kidney beans to the pot, stir, cover and simmer for a further 10 to 15 minutes.
- Serve with basmati rice, fried plantain and green beans.
Acknowledgement: I came across this recipe on Maninas: Food Matters blog, which had been adapted from one published in Madhur Jaffrey’s World Vegetarian.