Steamed Black-eyed Bean Dumplings RecipeOrigin: Ghana Period: Traditional |
Ingredients
300g black-eyed beans 
Steamed Black-eyed Bean Dumplings Preparation:Method:To prepare the black-eyed beans: Soak the beans over night. Drain the beans then, the following day crush lightly with a rolling pin or potato masher to loosen the skins. Rub the beans firmly between your hands to slough the skins off. Add to a pot along with plenty of water. Swirl to loosen the skins and allow them to rise to the top of the water. Add more water and simply allow the skins to drain away. Continue rubbing the beans and raising the skins away until all the skins have gone. Combine the beans, onion, tomato paste, chillies and the salt in a pestle and mortar (or food processor) and pound to a smooth paste. Add the powdered prawns (if using), curry powder and the Maggi cube then mix in the bean paste. Wrap 2 tbsp of the mixture in banana leaves, corn husks or greaseproof paper. Tie each parcel securely and place in a steamer. Steam over boiling water for about 45 minutes, or until the dumplings are firm and hold together. |
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