Jollof beans (black-eyed beans in tomato sauce)
- April 2018
- Serves 4
- Hands on time 15 min, simmering time 1 hour 40 min, plus overnight soaking and resting
Try journalist Kemi Bamgbose’ fiery jollof beans, made with scotch bonnet chilli for extra heat. It’s surprisingly thrifty to make too.
Turn up the heat even more with chilli-marinated chicken kebabs.
- Dairy-free recipes
- Vegan recipes
- Vegetarian recipes
- 6.9g (1g saturated)
- 42.4g (10g sugars)
Traditionally this recipe is made with dried crayfish, but as this is hard to find (unless you live near an African or Caribbean shop), non-vegans could add a pack of chopped smoked mackerel fillets at the end of the cooking time and heat through.
To save time you could use a 400g tin black-eyed beans. Drain and rinse under cold water, then start from step 3.
Make the beans up to 3 days ahead and keep covered in the fridge. Reheat until piping hot throughout to serve.
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