Coconut Beans and Ripe Plantain
Ingredients
- 300g of black eye beans/ 3 cups
- 400ml of coconut milk
- 1 cup desiccated coconut
- 1 tsp coconut oil
- 1 tsp dried chilli flakes
- 1 tsp onion granules
- salt to taste
- black pepper to taste
- Sunflower oil for frying the plantain
- 3 litres of water
Method
- Soak your beans overnight
- Bring water to a boil on high heat and
cook your beans till it softens - Add the coconut milk and salt to taste
stirring constantly after each addition. - In a medium fry pan, toast desiccated
coconut on a medium heat stirring
consistently till golden brown. Pour
coconut into the cooking beans and
blend to intensity the flavor. Put in chili
flakes, onion granules, black pepper and
mix till well combined. - Mash a portion of the nearly cooked
beans with masher, add coconut oil cook
for an additional 5 minutes and turn off
the heat. - Place the frying pan on a medium heat
and add your oil. - Cut ripe plantain into preferred sizes, add
salt to taste and fry to golden - Serve coconut beans and fried ripe
plantain with gari and ground red
pepper.
