This recipe takes classic beans and plantain to the next level, without the need for palm oil. Palm fruit extract lends a lovely creaminess, while cashews add a delicate sweetness and texture. And to top it off, ginger-spiced baked plantain.

CategoryDifficultyIntermediate

Yields4 Servings
Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

For the stewed beans & cashew
 3 cups ewa oloyin (honey beans)
 2 tsp minced garlic
 ½ cup raw/unsalted cashew nuts
 1 medium red onion
 1 atarodo (scotch bonnet pepper), finely chopped
 3 tbsp palm fruit extract
 1.50 tbsp iru (fermented locust beans)
 1 tsp curry powder
 ½ tsp turmeric powder
For the spicy plantain
 3 ripe plantains
 1 tbsp palm fruit extract
 2 tsp powdered ginger
 1 tsp onion powder
 1 tsp garlic powder
 Chili pepper flakes and salt to taste

To make the stewed beans & cashew
1

Soak the beans and cashews for at least an hour before cooking, to aid digestion and reduce cooking time. Drain the water off after soaking and discard.

2

Cook the beans in plain water until very soft (it should be easy to squish between your fingers). Do not add salt as this will hinder water absorption. Drain off the water when beans is cooked.

3

Roughly chop the cashews or pulse in a food processor to break into large pieces.

4

Add the palm fruit extract, chopped onion, pepper, garlic and iru to a pot or saucepan. After sauteeing for a minute, stir in 1/2 cup water and cover the pot. Leave to simmer for a few minutes.

5

Add 2 cups water to the pot along with the cooked beans and spices. Cover and leave to simmer on low heat for 20 minutes. The beans should thicken considerably. If it is too watery, leave the pot uncovered.

Eat Right Naija Beans-pottage-with-cashews_7

6

Stir in the cashew pieces and adjust seasoning to your taste. Turn off the heat and leave the pot covered.

For the spicy plantain
7

Preheat your oven to about 180 degrees Celsius. Peel and split the plantains into halves lengthwise. Slice each half at an angle into 1.5 cm thick slices

8

Add the plantain pieces and palm fruit extract to a bowl and mix well to coat (Use a stainless steel or glass bowl if possible, as plastic is likely to stain.)

9

Sprinkle the spices in and mix well again to coat the plantain pieces evenly.

10

Spread on a lined baking sheet and drizzle with the olive oil. Bake on medium heat for 30 minutes or until plantain is golden and crispy. (Be careful not to over-bake or the plantain will harden and dry out.)

GALLERY

Ingredients

For the stewed beans & cashew
 3 cups ewa oloyin (honey beans)
 2 tsp minced garlic
 ½ cup raw/unsalted cashew nuts
 1 medium red onion
 1 atarodo (scotch bonnet pepper), finely chopped
 3 tbsp palm fruit extract
 1.50 tbsp iru (fermented locust beans)
 1 tsp curry powder
 ½ tsp turmeric powder
For the spicy plantain
 3 ripe plantains
 1 tbsp palm fruit extract
 2 tsp powdered ginger
 1 tsp onion powder
 1 tsp garlic powder
 Chili pepper flakes and salt to taste

Directions

To make the stewed beans & cashew
1

Soak the beans and cashews for at least an hour before cooking, to aid digestion and reduce cooking time. Drain the water off after soaking and discard.

2

Cook the beans in plain water until very soft (it should be easy to squish between your fingers). Do not add salt as this will hinder water absorption. Drain off the water when beans is cooked.

3

Roughly chop the cashews or pulse in a food processor to break into large pieces.

4

Add the palm fruit extract, chopped onion, pepper, garlic and iru to a pot or saucepan. After sauteeing for a minute, stir in 1/2 cup water and cover the pot. Leave to simmer for a few minutes.

5

Add 2 cups water to the pot along with the cooked beans and spices. Cover and leave to simmer on low heat for 20 minutes. The beans should thicken considerably. If it is too watery, leave the pot uncovered.

Eat Right Naija Beans-pottage-with-cashews_7

6

Stir in the cashew pieces and adjust seasoning to your taste. Turn off the heat and leave the pot covered.

For the spicy plantain
7

Preheat your oven to about 180 degrees Celsius. Peel and split the plantains into halves lengthwise. Slice each half at an angle into 1.5 cm thick slices

8

Add the plantain pieces and palm fruit extract to a bowl and mix well to coat (Use a stainless steel or glass bowl if possible, as plastic is likely to stain.)

9

Sprinkle the spices in and mix well again to coat the plantain pieces evenly.

10

Spread on a lined baking sheet and drizzle with the olive oil. Bake on medium heat for 30 minutes or until plantain is golden and crispy. (Be careful not to over-bake or the plantain will harden and dry out.)

Stewed beans & cashew with spicy plantain