Kenyan black bean stew (Njahi)
Directions
- 1Add the soaked beans to a large stew pot and add 4 cups of water and bay leaves.
- 2Bring to a boil and scum off any excess foam that rises to the top.
- 3Boil vigorously for 10 minutes, then cover, add the bay leaves and cook for 50 minutes or more, until cooked and soft.
- 4Heat up a large stew pot on a medium high heat, add some ghee or oil.
- 5Add the red onion and cook for a few minutes until soft.
- 6Now add the spices and cook for 1 minute.
- 7Add the tomato paste and cook for 5 minutes.
- 8In the meantime, blend together the garlic, tomatoes & green pepper.
- 9Now add that mixture to the pot, cook for 10 minutes.
- 10Add the cooked beans alongside the liquid.
- 11Mash a few of the beans to help thicken the gravy, cook uncovered for 20 minutes until the sauce is nice and thick.
- 12Season to taste with salt & pepper, then serve and enjoy!
Ingredients
- 1 cup dried black beans
- 4 bay leaves
- 2 tbsp ghee
- 1 red onion finely diced
- 1 tsp ground turmeric
- 0.5 tsp curry powder
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 1 tsp smoked paprika
- 0.75 tsp cayenne pepper
- 2 tsp tomato paste
- 3 garlic cloves
- 2 tomatoes
- 0.5 green pepper
- salt to taste
Equipment
large stew potblender
Tips
- Soak beans overnight.
- Mash a few beans to thicken the gravy.
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