African Women’s Group
Once a week an enthusiastic group of 25 women come together to Cook and Talk, share recipes and prepare traditional dishes. Since 1997 these ladies of the Working Women Community Centre have offered the comfort of a traditional meal to visiting African women who also have an appetite for life. “Back in Africa, everyone participates in the cooking, and we talk while we are cooking,” says one participant.
Stewed Beans with Plantains
BEANS
2 cups/500 mL dried black-eyed peas
3 Tbsp./45 mL vegetable oil
2 large onions, chopped
one 28-oz./796-mL can diced tomatoes
1 small fresh red chili, finely chopped or 1/4 tsp./1 mL dried red chili flakes
1/4 tsp./1 mL curry powder
pinch of ground cloves
2 tsp./10 mL salt
1/2 cube vegetable, fish or beef bouillon
The night before, rinse the beans thoroughly and pick through, discarding any stones or twigs. Soak overnight in cold water. Drain. Place in a large saucepan and cover with plenty of cold water. Bring to a boil, turn off heat and let stand for 1 hour. Drain. Cover the beans with fresh cold water, about 8 cups/2 litres. Bring to a boil, reduce heat and simmer for about 40 minutes or until the beans are soft but not mushy. Drain. Transfer beans to a large bowl. In the same saucepan, heat the oil over medium heat. Add the onions and cook, stirring for about 5 minutes or until golden. Add the tomatoes, chili powder, cloves, salt and the bouillon cube. Bring to a boil, then reduce heat and simmer for about 10 minutes or until thickened slightly. Stir in the cooked beans. Simmer over low heat for about 15 minutes.
PLANTAINS
4 plantains (2 lbs./1 kg), ripe and softened
3 cups/750 mL water
2 tsp./10 mL salt
2 cups/500 mL oil for deep frying
Peel the plantains and slice on a very sharp diagonal to make long oval strips. In a large bowl, combine the water and salt. Add the plantain slices, stirring to separate (this will remove stickiness and separate the slices). Drain; pat dry. Heat oil in a large skillet over medium heat. When hot, add one-third of the plantain slices. Fry for about 4 minutes on each side or until golden-brown. Repeat with remaining slices. Drain on paper towels. Serve the bean stew garnished with the fried plantain slices.
Note: Traditionally, the beans are also served with fried or canned fish.