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Ewa oloyin with plantain recipe

Honey bean, onion and red pepper stew, served in a bowl with 3 slices of steamed plantain.

Prep time
10 mins

Cooking time
50 mins

Effort
Super easy

Serves
4

  • 300g honey beans or black-eyed beans (washed, soaked overnight and drained)
  • 150g onion, chopped
  • 2 teaspoons vegetable oil
  • 1 teaspoon ground chilli pepper
  • 1 teaspoon salt (optional)
  • 150g red bell pepper, chopped
  • 1 litre of water
  • 2 medium-sized ripe plantains, peeled and cut into 4 or 5 pieces each
Nutritional information

Nutritional analysis, per adult portion (¼ recipe)

  • 1,1113kJ / 265kcal
  • 11g protein
  • 41g carbohydrate, of which 9.1g sugars
  • 4.9g fat, of which 0.6g saturates
  • 5.4g fibre
  • 0.7g salt

1

To make the ewa oloyin, first bring 700ml of water to the boil in a large saucepan. Add the beans and half the onion, then cover and cook on medium-low heat for about 40 minutes. Check whether they're ready by crushing a few beans with the back of a fork – they should be easy to mash. If not, add more water (200ml at a time) and check again in another 10 minutes.

2

Add the rest of the onion to the pot along with the oil, ground pepper and salt. Stir well and allow to cook for a further 5 minutes on low heat. Add the chopped bell pepper, stir and simmer for another few minutes, before turning off the heat and leaving to cool until it's time to serve.

3

About 10 minutes before the beans are ready, steam the pieces of plantain until soft when pricked with a fork (about 12 to 15 minutes). Serve in a bowl with a ladle of beans and enjoy.

Swap the plantain for boiled yam or sweet potato, if you prefer.