BabendaLeafy Rice and Cowpea Stew
Babenda is prepared in several ways in Burkina Faso. This version combines cowpeas, rice, amaranth greens, tomato, peanut paste, and soumbala in a soft, savory one-pot dish.
Prep
20m
Cook
1h 10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 250gCowpeas Peas
- 260gWhite Rice (rinsed)
- 200gAmaranth Leaf
- 160gOnion (finely chopped)
- 200gTomato (finely chopped)
- 10gGarlic (crushed)
- 40mlPalm Oil
- 90gPeanut Paste
- 16gFermented Locust Bean Seasoning
- 10gSalt
- 2gBlack Pepper
- 1.3lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil in a large pot, add the cowpeas, and simmer until they are almost tender.
- 02
While the beans cook, heat the palm oil in a pan over medium heat.
- 03
Add the onion and cook until softened, then stir in the garlic.
- 04
Add the tomato and cook until it forms a loose sauce.
- 05
Tip the tomato mixture into the pot with the beans, then stir in the white rice, salt, and black pepper.
- 06
Cook gently until the rice is nearly tender and most of the liquid has been absorbed.
- 07
Stir in the amaranth leaf and cook until the leaves wilt and soften.
- 08
Mix in the peanut paste and fermented locust bean seasoning, then simmer for a few more minutes until the pot is creamy and well blended.
- 09
Serve hot.
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