Banana Peel and Black-eyed Bean Stew is a traditional Tanzanian recipe for a classic but rather unusual Indian-influenced stew of black-eyed peas and banana peel finished by frying in lightly-spiced oil. The full recipe is presented here and I hope you enjoy this classic Tanzanian version of: Banana Peel and Black-eyed Bean Stew.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a rather unusual East African stew (it can be found through the Swahili-speaking regions), with the specific version from Tanzania, where banana skins are cooked with black-eyed beans (cow peas) to make a stew. Banana skins are edible, but they are not much cooked. I know of recipes from India and from Indonesia for banana skins, but this is the only African recipe I am aware of. I think that this is a recipe that Indian traders brought to East Africa.
Wash the black-eyed beans. Place in a bowl, cover with plenty of water and set aside to soak over night.
The following day, drain the black-eyed beans in a colander and wash well. Turn the beans into a large saucepan and cover with plenty of water. Bring to a rolling boil, reduce to a simmer, part-cover the pan and cook for about 40 minutes, or until the beans are tender.
Take the pan off the heat and drain the beans in a colander. In the meantime, finely chop the banana peels place in a saucepan and cover with lightly-salted water. Bring to a boil, reduce to a simmer, cover and cook for about 20 minutes, or until they are fork tender.
Take the pan off the heat and drain the banana peel in a colander.
Heat the oil in a frying pan, add the mustard seeds and when they begin to 'pop' stir in the black-eyed peas and the banana peel. Mix thoroughly to combine, fry for 2 minutes then take off the heat.
Turn into a warmed dish, garnish with the grated coconut and serve immediately.
