Stewed Lima beans recipe on the go. Super easy and goes wonderfully with rice, plantains, puff puff (fried African flour dough) and more. Definitely packed with some African flavors. This dish is can be made vegan by simply omitting the dehydrated shrimp (Njanga). Several meats can also be added to make it your own. Feel free to tweak the recipe to your palate’s desire ( I recommend some dried or smoked fish)
West African Stewed Lima beans
Ingredients
- 3 cups cooked lima beans (home cooked)
- 1 cup diced roma tomatoes
- 1/4 cup diced onions
- 1/4 c leeks puree (Light green part)
- 1 cup vegetable broth
- 1 Tablespoon minced garlic
- 1 teaspoon minced ginger
- 1 Tablespoon ground dehydrated shrimp (Njanga)
- 1 teaspoon mango chili medley from Essiespice (Or African chili pepper-birds eye chili)
- 1/4 cup chopped parsley for garnish
- 1 Tablespoon olive oil
method
- In a medium skillet, heat oil and sautee onions for ~1 minute. Add in garlic and cook for another minute or so.
- Add in tomatoes, leaks puree, ginger and let cook for 5 minutes
- Stir in beans and broth, remaining ingredients, cover and let simmer for about 10 minutes. Season to taste with salt and pepper if necessary ( Beans were salted before cooking, this recipe does not require any salt)
- Serve warm over rice. Garnish with some chopped parsley.
Notes
If substituting the Mango Chili medley for African birds eye chili, start with 1/4 teaspoon and add more depending on heat preference
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