Ewa Agoyin with Yam & Plantain
Creamy spiced bean stew with crispy fried plantain and boiled yam — a complete Nigerian dinner in under 30 minutes. Vegan, fiery, and deeply satisfying.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 14g
Ingredients
- 1.5 cans (15 oz each) canned beans (black-eyed peas or kidney), drained
- 1 whole red bell pepper, roughly chopped
- 1 whole scotch bonnet or habanero pepper (seeded for less heat)
- ½ whole onion, divided (half minced, half small dice)
- 1 lb yam, peeled and cubed
- 1 whole plantain, peeled and sliced 1/2-inch thick
- 4 tbsp, divided neutral oil (for frying and sauce)
Instructions
- 1
Boil yam cubes in salted water until fork-tender, about 12 minutes. Drain and set aside.
- 2
While yam cooks, blend bell pepper, scotch bonnet, minced onion, and 1/4 cup water until completely smooth.
- 3
Heat 2 tbsp oil in a large skillet over medium. Add diced onion and cook until softened, about 2 minutes.
- 4
Pour in the pepper blend and cook, stirring often, until fragrant and slightly darkened, 4 minutes.
- 5
Add drained beans and 1/2 cup water. Simmer 5 minutes until sauce coats the beans, season with salt.
- 6
Heat remaining 2 tbsp oil in a separate pan. Fry plantain slices until golden and crispy, 3 minutes per side.
- 7
Serve bean stew on a plate with boiled yam and fried plantain alongside. Drizzle extra oil from plantain pan over the beans.
Tools you’ll need
- large pot
- large skillet
- smaller skillet or sauté pan
- blender or food processor
- wooden spoon
- slotted spoon
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