Ibihwagari (bean paste with okra)

Instructions

1. Soak the beans overnight in cold water, then drain and rinse them.
2. Put the beans in a large pan with 1 litre of water and cook over medium heat for about 1 h 15, until they mash easily between your fingers.
3. Meanwhile, slice the okra thinly and finely chop the onion. Peel the tomatoes and roughly crush them.
4. In a frying pan, cook the onion and garlic in the oil until translucent, then add the tomatoes and let them reduce for 5 minutes.
5. Add the okra to the pan and stir for 3 minutes so it browns lightly.
6. Mash some of the cooked beans with a ladle, then stir in the pan mixture and the remaining beans.
7. Season with salt, chilli and pepper, then simmer for another 15 minutes, stirring often, until you have a thick, creamy paste.
8. Adjust the seasoning and serve hot with rice or porridge.