One-pot black-eyed beans and sweet potato recipe (bean and sweet potato pottage) – West African Flavors
User Reviews
5
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Cook Time
1 hr 40 mins
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Total Time
1 hr 40 mins
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Servings
4 -6
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Course
Main Course
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Cuisine
African
One-pot black-eyed beans and sweet potato recipe (bean and sweet potato pottage) – West African Flavors
Description
The recipe starts by boiling soaked black-eyed beans in water, then simmering them with palm oil, chopped onion, dried fish flakes, and Scotch bonnet chili for about 1.5 hours to develop depth and tenderness. Sweet potato cubes and a Maggi seasoning cube are added later to cook through for about 25 minutes, softening and thickening the stew. Finally, chopped spinach is stirred in and seasoning adjusted before serving.
The stew has a blend of smoky, spicy, and earthy flavors from the dried fish and chili, with the creamy sweetness of the tender sweet potatoes complementing the beans. Palm oil enriches the dish with its traditional color and richness. The texture balances soft beans and vegetables with leafy greens finishing the preparation.
In Sierra Leone, this bean and sweet potato pottage is often served by filling the hollow center of a bread roll with the stew, making a convenient hand-held dish. Alternatively, it pairs well with plain rice for a more filling plate to soak up the flavorful stew.
The recipe is gluten-free, suitable for those avoiding gluten. Simmering time can be adjusted depending on desired bean tenderness. The dried fish flakes add authentic flavor, but could be substituted if necessary. Salt adjustment ensures balanced seasoning.
Ingredients
- 400 g (14oz) beans soaked overnight and rinsed
- 1.125 L (4.5 cups) water
- 200 ml (0.8 cup) palm oil
- 1 onion peeled and finely chopped
- 4 tbsp dried fish flakes
- Scotch bonnet chili chopped, to taste
- 1 Maggi cube jumbo size
- 1 sweet potato large peeled and cut into small cubes
- 2 spinach large handfuls, very finely chopped
- salt
Instructions
- Put the black-eyed beans and the water in a pot and bring to the boil. Skim off the layer of foam, reduce heat and simmer for 15 mins.
- Mix in the palm oil, onion, fish flakes and scotch bonnet chilli and let simmer for about 1.5 hr or until the beans are done to your taste.
- About 25 mins before the beans are ready stir in the maggi cube and sweet potato, cover the pot and cook till the plantain is done.
- Stir in the spinach, and adjust the seasoning and switch off the heat.
- Serve the bean and sweet potato stew the Sierra Leonean way, by pulling out the middle of a roll and filling it with the stew. Or if you don’t feel like bread, it is also lovely with rice.
Notes
- This dish is gluten-free, suitable for those with gluten intolerance.
- Simmer beans until tender to your preference; cooking time may vary with bean age or soaking time.
- The dried fish flakes contribute traditional flavor and can be replaced if unavailable, though the taste will be different.
- Serve the stew by filling the middle of a bread roll or alongside rice for a complete meal.
User Reviews
Overall Rating
5
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