Ingredients

Method

For the buttered bambara: 
• 4 T canola oil 
• ½ red or white onion 
• 1 sprig thyme 
• 2 bay leaves
• ½ garlic bulb, peeled 
• 2 t ground turmeric 
• 1 t ground cumin 
• 1½ cups dry white wine
• 115 g bambara beans, cooked 
• 1½ T lemon juice
• ½ stock cube (optional)
• salt and pepper, to taste 
For the roasted vegetables:
• 2 small beetroot, peeled and quartered 
• 2 baby carrots, blanched and quartered 
• 75 g cauliflower florets 
• 2 T melted ghee
• 1 sprig thyme 
For the toasted egusi relish: 
• 1 T canola oil 
• 4 cloves garlic, thinly sliced 
• 30 g egusi seeds, toasted 
• A handful coriander, chopped 
• ½ T shrimp powder 
• lemon zest, to taste, plus 1 T lemon juice
• 3 t cayenne pepper 
For the rodo oil: 
• 2 star anise
• 1 t cloves 
• 5 Scotch Bonnet peppers 
• 6 cloves garlic 
• ½ cup palm oil 

Method

Ingredients

1. To make the buttered bambara, heat the oil in a medium sauté pan over a medium heat. Add the onion and sauté for 4 minutes until translucent. Add the fresh thyme, bay leaves, garlic, turmeric and cumin. Sauté for a further 3 minutes to activate their flavours. Add the white wine to deglaze the pan and cook for 3–5 minutes. Add the cooked bambara and some water, if necessary, and simmer for 10–12 minutes. Season with salt and pepper (and a squeeze of lemon or the stock cube). Purée until smooth, then set aside.

2. Preheat the oven to 150°C. To make the roasted vegetables, place the vegetables in a roasting pan, then drizzle over the melted ghee, add the thyme and season with salt and pepper. Roast in the oven for 8–10 minutes until slightly charred.

3. Meanwhile, to make the toasted egusi relish, heat the oil in a small sauté pan over a medium–low heat. Add the garlic and sauté for 3 minutes until aromatic. Add the toasted egusi seeds and coriander, stir, and cook for about 2–3 minutes. Add the shrimp powder, lemon zest, lemon juice and salt and pepper to taste.

4. To make the rodo oil, heat a pan over a medium heat. Add the star anise and cloves and toast for 4–5 minutes until fragrant. Slightly smash the peppers and garlic using the side of your knife. Add all the ingredients to a small saucepan and cook over a very low heat for 20–30 minutes to confit. Allow to cool, then store in a container.

5. To plate, place a circle of the bambara purée on the plate and top with the vegetables to create height. Spoon over the egusi relish and drizzle with the rodo oil (or drizzle the oil around the spherical base of bambara purée).

Find more beans recipes here

Photographer: Rich Kissi