Bambara beans also known as Vigna subterranean, is nutritious because they are made up of carbohydrates, proteins and essential amino acids. Bambara beans can be eaten when fresh or boiled. It can be used to make flour as well. It is obvious that bambara beans is a good source of nutrients for us, when added to our diet. The fascinating thing is that it can be made or consumed in different ways.
This article brings you a simple bambara beans recipe which you can try in your free time.
Ingredients for Bambara Beans Stew
- 2 cup of Bambara beans
- 1 onion (chopped)
- 3 tomatoes (chopped)
- 3 tablespoons of dried powdered shrimp
- Salmon (broken into smaller pieces)
- 1 tablespoon of powdered pepper
- Salt(to taste)
What Bambara Beans Stew Can Be Served With
Bambara beans stew can be served with gari, sugar, tatale , fried ripe plantain.
Steps to Prepare Bambara Beans Stew
- Boil Bambara beans in a saucepan for about two hours and set aside.(You can soak it overnight before boiling).
- Pour some oil into a saucepan and put on fire.
- Put the chopped onions into the oil and stir. Let it fry for a while.
- Add chopped tomatoes, salt and pepper and stir.
- Add a little water and let it cook for a while.
- Add your powdered dry shrimp and salmon and stir.
- Add your bambara beans to the sauce on fire and stir. Leave it to cook for some time.
- Serve when ready.
BAMBARA BEANS STEW RECIPE
Ingredients
- 2 cups Bambara beans
- onion chopped
- tomatoes chopped
- dried powdered shrimp
- Salmon broken into smaller pieces
- powdered pepper
- Salt
Instructions
- Boil Bambara beans in a saucepan for about two hours and set aside.(Youcan soak it overnight before boiling).
- Pour some oil into a saucepan and put on fire.
- Put the chopped onions into the oil and stir. Let it fry for a while.
- Add chopped tomatoes, salt and pepper and stir.
- Add a little water and let it cook for a while.
- Add your powdered dry shrimp and salmon and stir.
- Add your bambara beans to the sauce on fire and stir.Leave it to cook for some time.
- Serve when ready.
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Notes
Nutrition
Editorial
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