This is my first attempt at a cookery podcast, so definitely work in progress, but something that I hope might grow and improve with time. In putting this together I’ve had to relearn audio editing with Audition, something I used to do reasonably well, but which I haven’t done for over ten years – software getting more powerful only seems to make it more complex, unless you have been growing with it – anyway back to the food.
This is one of my favourite dishes, it’s a West African staple that I first encountered having breakfast on the “waterside” in Lagos Nigeria in 1974 – eaten with fried plantain – “dodo” and often with a sprinkling of “gari” cassava meal on top. And it’s my take on it and not meant to be a definitive recipe. My cooking has been influenced by the food that I have eaten and enjoyed in a lifetime of travelling, and thus by many cultures and by many people. Mostly, I try to recreate foods that I like, and that often leads to new fusions – including pairings and combinations of flavours, and dishes, from different countries and continents. If anyone thinks that weird, and in any way inappropriate, I would remind you that some of the staples of African, European and Asian cooking, such as tomatoes, chilis, maize, cassava and potatoes, for instance, originate from the Americas and were unknown in the “Old World” before the 15th Century. But I digress…
Cooking time – 2.5 to 3 hours in a casserole, or 1 to 1.5 hrs in a pressure cooker. That’s it, now follow the podcast, and when it’s done – it should be a nice creamy consistency, with the beans soft and unctuous – serve with rice, bread, fried plantains or a bit of whatever you fancy. Enjoy.
To prepare this dish you will need:
- Black Eyed Beans – dried – 250g pre-soaked in boiling water for 0.5 hrs and drained (or you could use 2 tins it’s a cheat but it works) also known as black eyed peas or cow peas
- Tomatoes – tinned – 400g
- Anchovies in olive oil – tin – 50g (if you are vegan use some other umami flavouring – soy / vegey stock cube?)
- Banana Shallots – 3 or 4 (or shallots or one medium red onion)
- Scotch Bonnet Peppers – 1 or more to taste (or other hot chilis / sauce)
- Garlic – 4 large cloves
- Peanut Butter – 2 tablespoons – optional but nice :~)
Reference: If you enjoy this food and would like to know a bit more about African food history, culture and ecology check out this book that I refer to in the audio: Seven Grains of Paradise: A Culinary Journey in Africa – by Joan Baxter (Paperback – Illustrated, May 11, 2017)
Music credit: http://Nameless Dancers – Hot Funky Body – Free Music Archive
Nomad Si 