Dodo ati Ewa (Beans and Plantain)
Dodo ati Ewa (Beans and Plantain)
Dodo ati Ewa (Beans and Plantain)
By Samiat Salami
Rated 5.0 stars by 1 users
Servings
4
Oya Abeo founder Samiat Salami shared some of her favorite Nigerian recipes using Oaktown Spice Shop spices. Oya Abeo creates beautiful, handcrafted home goods to celebrate indigenous Nigerian artisan techniques at home and on a global stage while promoting equity and sustainability.
Serve Dodo ati Ewa as a main dish or a side with Ata Din Din (Pepper Sauce). The fried plantains balance some of the heat of the habanero.
Ingredients
- 2 cups black eyed peas
- 5 cups water
- 1 red onion, chopped
- 1 tablespoon salt
- 2 tablespoons olive oil, plus more for frying
-
½ tablespoon granulated garlic
-
½ tablespoon ground ginger
- 2 tablespoons honey
-
½ tablespoon Oaktown Spice Shop Jamaican Curry Powder
- 4 plantains
Directions
- In a medium sized pot, add the beans, water, onion, salt, 2 tablespoons olive oil, garlic, ginger, honey and Jamaican Curry Powder. Let the mixture cook on medium heat for 40 minutes.
- Taste every 15 minutes to see if the beans are soft enough to your liking. If you want them softer, feel free to add a cup of water every time you notice the water has evaporated. Stir at the end.
- Plantains are super easy to make! To peel a plantain, chop a centimeter off the top and bottom. Then slice the plantain down the middle to remove the peel. After you have peeled the plantain, use a chopping board to slice your plantains. Nigerians love plantains that are crispy on the edges, so we slice them into thinner (about a centimeter) rounds.
- Fry plantains in a fry pan full of olive oil on low heat. Turn plantains as they brown. Once you have fried both sides, remove from the oil. Repeat until all your plantains are fried. Serve plantains with beans and as much Ata Din Din as you’d like.
