Entree: Burkina Faso – National Cuisine – Fried Plantains with Beans (Pan-fried ripe plantains served with a spiced stewed bean mixture)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 20 min

Total 1 hr

Ingredients

- 3 large ripe plantains (use yellow-black spotted, firm-ripe)
- 1 cup (200 g) dried black-eyed peas or cowpeas, rinsed and picked over
- 3 tbsp (45 ml) peanut oil or vegetable oil, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 2 medium tomatoes, diced (about 1 1/2 cups / 240 g)
- 1 Scotch bonnet or habanero pepper, whole or finely chopped (optional)
- 2 cups (480 ml) water or low-sodium broth
- 1 bouillon cube or 1 tsp (5 g) bouillon powder (optional)
- 1/2 tsp (3 g) smoked paprika or ground red pepper
- 1/2 tsp (3 g) ground cumin
- Salt to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- 1 small smoked dried fish, deboned and flaked, optional (approx. 2 oz / 55 g)
- Lime wedges for serving, optional

Instructions

1. If using dried black-eyed peas, place them in a pot, cover with water by 2 inches, bring to a boil, reduce heat and simmer until tender, about 45–60 minutes; drain and set aside. (If using pressure cooker, cook 20–25 minutes.)
2. While beans cook, peel plantains, slice on the diagonal into 1/2-inch thick pieces. Heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat. Fry plantain slices in batches until golden brown and caramelized, about 2–3 minutes per side. Transfer to paper towels and keep warm.
3. In the same skillet, add remaining 1 tbsp (15 ml) oil and reduce heat to medium. Sauté chopped onion until translucent, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in tomato paste and cook 1 minute, then add diced tomatoes, chopped pepper if using, smoked paprika, cumin, and bouillon. Simmer 4–5 minutes until tomatoes begin to break down.
5. Add the cooked beans and 2 cups (480 ml) water or broth; simmer gently 8–12 minutes, stirring, until flavors meld and stew thickens slightly. Stir in flaked smoked fish if using and heat through. Adjust salt and seasoning.
6. Finish the stew with chopped cilantro or parsley and a squeeze of lime if desired. Serve hot alongside or topped with fried plantains.