The Most Delicious African/Cameroon Black Beans Stew

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perfect cameroonian beans recipe
the perfect black beans stew

The perfect Cameroonian stewed black beans recipe.

In todays blogpost, I will be showing you how to do this amazing Cameroonian black beans recipe. The sister to black beans is the red beans.

Each time I cook beans, I always think about my aunty; Mommy Jane who loves beans so much to the moon, and no coming back to planet earth. Almost every weekend, she would love that I boil beans for her in a very big pot, and ‘stew’ it like the recipe below and she would eat it until tomorrow, and she will sing all kind of praises to and for me, and I would smile like there is no tomorrow.

Furthermore, I want to say that, this beans can be enjoyed with gateau (blogpost here, and video here) or with puff-puff (video here) which is a very common combo as a street food in west Africa especially in Cameroon, Nigeria, Togo. You can eat this black beans stew with a variety of things, and I can boldly say that, whatever you choose to eat the beans with, is a meal on its own. You can enjoy this perfect and deliscious beans recipe with the options below:

  • Puff puff and beans
  • Gateau and beans
  • Bread and beans
  • Rice and beans
  • Ripe plantains and beans
  • Dodo and beans
  • Any tuber that is: cocoyam, yams, sweet potatoes, Irish potatoes and beans.
  • Garri and beans. (If you went to a boarding school, come and relate about this particular combo).

I was never a fan of beans, but right now I am loving beans, and I cannot complain because my taste buds have probably changed. Lol

What you need for the perfect African or Cameroonian stewed black beans recipe is

  • A pack of dried black beans when boiled, it could give you about 4 cups.
  • 3/4 cup of oil (palm oil or vegetable oil)
  • 4 big roma tomatoes. (you can chop or you pulse it coarsely)
  • 1 large chopped onions
  • 1 inch ginger
  • 3 cloves of large garlic
  • ¼ crayfish
  • Paprika
  • 1 maggie crevette
  • Maggie cube or Knorr cube
  • Green onions
  • Dried peeled boney fish aka strong Kanda (optional)
  • Habanero pepper (optional)
  • About 10 whole cloves (optional)
  • Black pepper (optional)
  • White pepper (optional)
  • 1 teaspoon fennel seeds. (optional)
  • Contry onions (optional)
  • African nutmeg Pebbe or ehuru (optional)

Procedure:

  • Soak beans in water until it has doubled in size, then you boil making sure water is above the beans at all times, adding water occasionally making sure that water is above the beans only. Add about 3 tablespoons of salt when they beans is about 5 minutes to full doneness. Drain the water, and add cold water to the beans until the water is clear then you know that the beans is ready to be stewed.

While your beans is still boiling,

  • Chop ¾ of your onions, chop your tomatoes, and chop your green onions as well and place on the side. (in this case, I will blend my tomatoes coarsely)
  • In a blender add ¼ onions, 1 maggie crevette, 1 maggie cube, little water, ginger, garlic, habanero, whole cloves, African nutmeg, contry onions, fennel seed, black pepper, white pepper, black pepper, and any dry spices you are using that needs to be blended and 2 inches of green onions. Blend everything in the blender until smooth. Set aside.
  • Soak your peeled boney fish in warm water to help with deboning and to wash it and to help with taking away any fine stones that may be in the fish.

When the beans is ready to be stewed

  • Put your oil of choice into the pot, I used ¾ cup palm oil and I used ¼ canola oil
  • When the oil is hot enough to make the ‘shahhhhhhh’ sound (I am referring to the sizzling sound from frying), add your onions, and stir for about 2-3 minutes.
  • Add your tomatoes into the pot, and fry as well. Stir the pot, making sure nothing burns.
  • Add your blended dry seasoning mix and add little water to rinse the blender and pour into the pot.
  • Add your fish, crayfish and habanero pepper (if you didn’t blend), and green onions.
  • Let it cook for about a minute, add about 1.5-2 cups of water.
  • Bring to a boil, and add your already boiled beans to the mixture.
  • Stir and let it simmer for about 7 mins, and you are good to go.

Serve with rice, ripe plantains or anything you want to eat with.

Note:

You can use canned beans instead of boiling your beans from scratch. You can also use carrots, and green bell pepper to your beans if you want to be fancy but traditionally, you do not need it.

the perfect black beans stew

If you try this recipe, let me know how it turned out for you.

Until next time, it is moi,

BELLA

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