Nyambeh Nyebbeh (Black-eyed Bean stew with Cassava)
Nyambeh Nyebbeh (Black-eyed Bean stew with Cassava) is a traditional Ghanaian recipe for a classic stew of turkey berries and fish in a peanut and chilli base served topped with avocado and hard-boiled eggs. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Black-eyed Bean stew with Cassava (Nyambeh Nyebbeh).
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This is a classic home-style dish from the Gambia. The name translates as 'beans and cassava' and is probably the most commonly-cooked dish in the Gambia.
Ingredients:
2 cassava root
500g (1 lb) Black-eyed beans
3 habanero chillies
1/2 red bell pepper
6 spring onions (scallions)
1 onion
3 Seasoning cubes
2 garlic cloves
500ml (2 cups) Palm or vegetable oil
salt and freshly-ground black pepper, to taste
Method:
Place the beans in a large bowl, cover with plenty of water and set aside to soak for 1 hour. Drain the soaked beans, then transfer to your pressure cooker, cover with water then secure the lid and cook for 40 minutes, letting the pressure reduce naturally. You can cook on the stove, it's just they will take at least 90 minutes' boiling until tender.
Whilst the beans are cooking, peel, chop and core your cassava then put to soak in a large bowl of water.
Combine 3 habanero chillies, 1/2 red bell pepper, 6 spring onions, 1 onion, 2 Maggi cubes, 2 garlic cloves and 1/2 tsp salt in a blender or food processor and process to chop very finely.
Place the cassava pieces in a pan of salted water. Bring to a boil and cook for about 18 minutes, until tender. Once the cassava is fork tender, drain, then return to the pot, cover and set aside.
Heat the palm oil in a pot and once hot add the blended mixture, cooking for about 15 minutes, stirring occasionally, until the onions are soft and nicely coloured.
Once the beans are cooked turn into a bowl and mash roughly (you don't want the mixture completely smooth and don't worry if there's a little water left in the beans). Season to taste with salt, black pepper and a crumbled maggi cube.
To serve, arrange the cassava pieces on a plate, top with the beans and serve accompanied by the red palm oil sauce.
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