Entree: Ghana – Ewe Volta Cuisine – Agbelikaklo with Beans Stew (Fried mashed plantain patties served with a spiced palm-oil bean stew)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- For the agbelikaklo (plantain patties):
- 4 ripe but firm plantains, peeled (about 2 lb / 900 g)
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 1 large egg, beaten (about 50 g)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (60 ml) vegetable oil for shallow frying, plus more as needed
- For the beans stew:
- 2 cups (400 g) dried black-eyed peas or brown beans, soaked overnight and drained
- 6 cups (1.4 L) water, plus more for cooking
- 1/2 cup (120 ml) red palm oil
- 1 medium onion, chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (6 g) fresh ginger, minced
- 2 medium tomatoes, chopped (about 1 1/2 cups / 300 g) or 1 can (14 oz / 400 g) diced tomatoes, drained
- 2 tbsp (30 g) tomato paste
- 1–2 scotch bonnet or habanero peppers, whole or chopped (adjust to heat preference)
- 1 tsp (5 g) smoked paprika or 1 small bouillon cube (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 2 stalks green onion or 2 tbsp chopped fresh parsley for garnish

Instructions

1. Prepare the beans: place soaked and drained beans in a large pot with 6 cups (1.4 L) water. Bring to a boil, reduce heat and simmer, partially covered, until tender, about 45–60 minutes. Skim foam and add water as needed to keep beans covered. When tender, drain and reserve about 1 cup (240 ml) of the cooking liquid.
2. While beans cook, make the plantain patties: boil the peeled plantains in salted water until just tender, about 10–12 minutes. Drain and transfer to a bowl. Mash the plantains until mostly smooth, then stir in the chopped onion, beaten egg, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper. Let the mixture cool slightly to firm up for shaping.
3. Shape the agbelikaklo: with oiled hands, form the mashed plantain into 8–10 oval patties about 1/2–3/4 inch (1–2 cm) thick.
4. Heat 1/4 cup (60 ml) vegetable oil in a skillet over medium heat. Fry the patties in batches until golden brown and crisp on both sides, about 3–4 minutes per side. Drain on paper towels and keep warm.
5. Make the beans stew: in a heavy pot heat 1/2 cup (120 ml) red palm oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and ginger and sauté 1 minute more.
6. Stir in chopped tomatoes and tomato paste, and cook until the tomatoes break down and oil rises slightly, about 6–8 minutes. Add the scotch bonnet pepper whole (for milder heat) or chopped (for more heat).
7. Add the cooked beans, reserved 1 cup (240 ml) bean cooking liquid, smoked paprika or bouillon if using, and 1 tsp (5 g) salt. Simmer uncovered, stirring occasionally, until the stew thickens and flavors meld, about 15–20 minutes. Taste and adjust salt or heat.
8. To serve: spoon a generous portion of the beans stew onto each plate and top or accompany with 2–3 agbelikaklo patties. Garnish with chopped green onion or parsley and serve hot.