Porridge Beans with Plantain and Arin wo
Rich porridge beans made with black-eyed peas cooked with palm oil and a blend of tomatoes, onions, and scotch bonnets, seasoned with garlic, ginger, and a hint of shrimp bouillon.
- 2 cups of dried black eyed peas
- 1/3-1/2 cup cup red palm oil
- 2 medium-large tomatoes diced
- 1 medium onion or 1/2 large onion sliced
- 1-2 Scotch bonnet diced
- 3 cloves of garlic minced
- 1 inch ginger minced
- 1 shrimp bouillon
- 1 teaspoon paprika
- 1 teaspoon cayenne
- ¼ cup dry ground crayfish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt to taste
- 3-4 ripe plantains
- 2 to 3 cups oil canola or vegetable oil, for frying
- Cooker
- Cooking utensils
- Pot
STEP 1: Soak your beans (black eyed peas) overnight in water, make sure they are fully submerged, they will expand overnight.
STEP 2: The next day, remove your beans from the water they soaked in and boil for 40 minutes or until tender. Add water as necessary so they do not dry out completly. Set aside. Do not drain water.
STEP 3: In a medium pot, heat the palm oil over medium heat. When hot, add onions and sauté the onions for about 5 minutes.
STEP 4: Add your diced tomatoes, and diced scotch bonnet, minced garlic and minced ginger.
STEP 5: Saute for another about 10 more minutes.
STEP 6: Add your seasoning, paprika, cayenne, shrimp bouillon and salt to taste.
STEP 7: Simmer stirring constantly for about 10 minutes until tomatoes break down.
STEP 8: Add cooked, black eyed peas and keep some of the liquid from the beans and and set aside to adjust consistency of the stew later if necessary. Mix in the beans until they are fully coated in tomato mixture. Simmer on low for 15 minutes stirring periodically or until the stew thickens. Add water or the remaining liquid from your beans if necessary to adjust consistency.
STEP 9: Taste and adjust salt if needed.
STEP 10: Serve with fried plantains or simple white rice.
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