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One-pot black-eyed beans and sweet potato recipe (bean and sweet potato pottage) – West African Flavors
5 from 18 votes

One-pot black-eyed beans and sweet potato recipe (bean and sweet potato pottage) – West African Flavors

This one-pot black-eyed beans and sweet potato pottage combines soaked beans, sweet potatoes, and greens simmered with onion, palm oil, dried fish flakes, and spices for a hearty West African stew. The result is a rich, flavorful dish with tender beans and sweet potato chunks enriched by palm oil and balanced by heat from Scotch bonnet chili. It can be served traditionally in bread rolls or alongside rice for a comforting meal.

Cook Time
1 hr 40 mins
Total Time
1 hr 40 mins
Servings: 4 -6
Course: Main Course
Cuisine: African

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Stir in the spinach, and adjust the seasoning and switch off the heat.
  5. 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.