Yes, I know bambara beans take time. I know people who wouldn’t come close to it, to cook them. But they the first people to rush for it. For me, it’s my favourite beans to cook. Let me show you how I survive cooking it.
Well, it involves getting a huge heavy bottom saucepan, filling it with water to the brime, add the beans and forget about it. Simple.
In between that, I wash my hair, sleep, run errands etc.
Now to cook bambara beans soak the beans overnight, soak it overnight dear! This is to cut down the cooking time of boiling.
I add grains of paradise to my bambara beans. Grains of paradise has a sweet and slightly hot taste and has an earthly aroma which goes very well with, the earthly taste of bambara beans.
Just to make it tasteful, you can add shrimp powder, undeniably salt and pepper and a little honey when ready to serve. We about sweet foods i’it?
And yes, we need water, lots of water.
From my kitchen to yours: creamy bambara beans sauce
- 2 cups bambara beans soaked overnight
- 1/2 teaspoon grain of paradise grounded
- 3-4 Scotch bonnet pepper
- 1 teaspoon shrimp powder
- Salt as required
- Water as required
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Wash beans and put the beans in a large saucepan. Add water and bring to boil. Boil on high heat till tender. Add hot water* as and when needed when boiling to prevent burning and also to ensue the beans is cooked properly.
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When the beans is tender, add the remaining ingredients, stir and reduce the heat to low to simmer gently to enable the liquid thicken and become creamy. OR use a ladle to mash some of bambara into the sauce to thicken the sauce. Serve with kakro or fried plantain.