Bambara Groundnut Stew

Shopping list

• 300 g dried Bambara groundnuts (or borlotti beans) — soaked overnight and drained

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• 1 piece onion — finely chopped

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• 3 clove garlic — minced

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• 2 tsp fresh ginger — grated

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• 400 g tomatoes — chopped (tinned or fresh)

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• 2 tbsp tomato purée

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• 3 tbsp groundnut oil or vegetable oil

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• 1 tsp ground cumin

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• 0.5 tsp cayenne pepper

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• 600 ml water

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• 200 g spinach or amaranth leaves — roughly chopped

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• 1 tsp salt

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• 0.5 tsp black pepper

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Step by step

1. 1

   Heat the oil in a large heavy pot over medium heat. Add the onion and sauté for 5– 6 minutes until softened and lightly golden.

2. 2

   Stir in the garlic and ginger, cooking for 1 minute until fragrant. Add the cumin and cayenne, stirring for 30 seconds.

3. 3

   Add the drained Bambara groundnuts, chopped tomatoes and tomato purée. Stir well to coat the beans.

4. 4

   Pour in the water, season with salt and pepper, and bring to the boil. Reduce heat to low, cover, and simmer gently for 60– 75 minutes, stirring occasionally, until the beans are tender and the stew has thickened. Add extra water if needed.

5. 5

   Stir in the chopped greens and cook uncovered for a further 5 minutes until wilted and tender.

6. 6

   Taste and adjust seasoning. Serve hot, ladled over millet porridge (tô) or steamed rice, allowing the thick sauce to coat each spoonful.