I remember downing bowls and bowls and bowls of plantains, beans, akara, oleleh, sweet potato and more. You should see how I stuffed my ‘Foulah man braid’ sandwiches up these delights – all finished perfectly by a spicy oniony gravy. This stew is reminiscent of those times and combines two of my favourite vegetarian pantry staples of black-eyed beans (also called black-eyed peas) and sweet potato. If you have time then cook the beans from scratch (see how to cook black-eyed beans). If not then use tinned beans. This really smells gorgeous as you are cooking it. As I have said previously the key to this stew is slicing the onions very thinly and cooking them slowly till they practically melt in your mouth. This is a dry-ish stew but if you want a bit more liquid you can add in some more chopped tomatoes and stock. Please also check out the chicken and sweet potato version of this stew. I think this is going to be my vegetarian Easter recipe. So here is the second recipe in the black-eyed bean pantry staple spotlight – don’t forget to check out the stewed beans and chorizo recipe. Please try this and serve with rice, plantains or bread. And don’t forget to leave a comment below to tell me what you think.
