Kaklo and Bean Stew
Ingredients
Bean Stew
- 1 540 ml can of black eyed peas
- 1/2-3/4 cup red palm oil or vegetable oil
- 1/2 large onion sliced
- 1 Scotch bonnet minced (optional)
- 1 shrimp boullion optional
- 1 teaspoon smoked paprika
- 2 medium sized tomatoes diced
- Salt and black pepper to taste
Kaklo
- 3 ripe plantains
- 1-2 scotch bonnet
- 1 thumb 3 inch ginger
- 1 teaspoon salt
- 1/4-1/3 cup all purpose flour
- Salt optional
- Canola or vegetable oil for frying
To serve
- Garri
Instructions
Bean Stew
- In a medium pot, heat the palm oil over medium heat. When it’s hot, saute the onions for about 3 minutes, then add paprika, bouillion cubes and saute for another 5 minutes or until everything is very soft. If omitting bouillon cube, remember to season with salt to taste.
- Add tomato, scotch bonnet and simmer for at least 10 minutes.
- Add black eyed peas and stir well. Simmer for about 30 minutes adding up to 1/2 cup of water and allowing to reduce until ‘dry’ again and oil separates.
- Serve with kaklo
Kaklo
- Place scotch bonnet and ginger into blender. Blend until smooth add 1-2 tabspoons of water to help with this.
- Add your peeled ripe plantain to blender and blend until smooth and combined.
- Pour blended plantain into bowl, add salt, add flour and mix well.
- In a shallow frying pan, add enough vegetable oil to come up about half way into the pan. Heat oil on medium heat.
- Use a spoon to scoop a large tablespoon full of batter into hot oil, watching so it does not burn and flipping so it browns and cooks on both sides.
- depending on how large you scoop the kaklo cooking time will vary but I always suggest testing one kaklo in your oil before frying all of your batter.
- After you have fried all your batter, drain on paper towel and serve with bean stew.
- Top your bean stew with gari if you like.
