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Gbégué (haricots au gari): recipe illustration
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Gbégué (haricots au gari)

A traditional dish of cooked and mashed black-eyed peas, mixed with gari and palm oil. The texture is dense and creamy, slightly crumbly, with a round, slightly tangy flavour from the gari.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the black-eyed peas for 4 hours or overnight, then rinse them and remove the skins if needed.
  2. Cook them in water for about 45 minutes, until very tender.
  3. Drain the beans and mash them with a fork or pestle into a coarse purée.
  4. In a frying pan, fry a sliced onion in the palm oil, then add the chilli and a ladle of mashed beans.
  5. Pour the rest of the purée into the pan, add the salt and Guinea pepper and mix well.
  6. Gradually stir in the gari until you get a thick, smooth paste that pulls away from the pan.
  7. Cook for 5 minutes over low heat, stirring, then shape into balls or serve with a spoon.
  8. Serve with chilli paste or a small salad of tomatoes and onions.

Variations and tips

Softer version. Add a little hot water while the beans cook to get a creamier texture.

Using what's available here. Gari can be found in African grocery shops; otherwise, replace it with fine cassava semolina.

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Original Ecomely recipe.