Ingredients
- dried beans48 oz
- vegetable stock4 cup
- onion, finely chopped2
- water1 cup
- seitan22 oz
- habanero pepper, finely chopped2
- palm oil1 cup
- country soda or bicarbonate of soda, dissolved in warm water1/2 tsp
- salt, or to taste1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Pick over the beans and remove any unwanted ones. You may soak them overnight to reduce the cooking period. Place beans in a pot and cover with water. Boil until tender, adding water if needed.
Drain and mash the beans to your preferred consistency.
Bring the vegetable broth to a boil in a separate pot. Stir in the mashed beans along with the onions, 1 cup water, seitan, and habanero pepper. Boil for about 20–25 minutes.
Stir in the palm oil. Reduce to low heat and simmer for about 5 minutes, stirring to prevent burning.
Stir in the potash and salt to taste.
Remove from the heat and let rest for about 5 minutes.
Enjoy with any complimentary dish of your choice such as bread, rice, or garri.
