Succotash is a traditional Equatorial Guinean recipe for a classic dish of fried lima beans, corn kernels, tomatoes, herbs and onion. The full recipe is presented here and I hope you enjoy this classic Equatorial Guinean version of: Succotash.
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This is the national dish of Equatorial Guinea and it shows the Spanish influence on the country.
Ingredients:
400g Fresh lima beans
1/2 small yellow onion
1 Medium sweet onion, chopped
1 garlic Clove
4 Sprigs fresh thyme
3 rashers streaky bacon
350g Halved cherry tomatoes
500g Fresh corn kernels
1 tbsp Red wine vinegar
1 ½ tbsp Fresh dill, chopped
1 ½ tbsp Chives, chopped
2 tbsp Unsalted butter
Water for boiling
Salt and freshly-ground black Pepper, to taste
Method:
Fill a saucepan with water, place over medium-high heat, and bring to a boil.
Add the lima beans, a clove of garlic, the half a yellow onion (kept whole), and the sprigs of fresh thyme.
Simmer over low heat, stirring occasionally for twenty minutes, or until the beans are tender.
Drain the beans but reserve 200ml of the cooking liquid.
Remove and discard the thyme, yellow onion, and garlic.
Heat a little oil in a heavy-based frying pan (or skillet) and fry the bacon rashers for about 7 minutes, or until crisp. Remove the bacon from the pan and set it aside to drain on paper towels.
Reserve 2 tbsp of the bacon fat from the pan and discard the remainder.
Fry the chopped sweet onions in the bacon fat for about five minutes.
Add the corn kernels and cook for six minutes over medium-high heat until the kernels become tender. Stir in the cherry tomato halves at this point.
Add the cooked lima beans and their reserved cooking liquid. Cook for five minutes, stirring occasionally.
Add the butter, chives, dill, and red wine vinegar. Season with salt and pepper then turn into a warmed serving dish.
Chop the fried bacon and sprinkle over the succotash.
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