Benga aux Plantains Caramélisés (Burkinabé Black-Eyed Pea Stew with Sweet Plantains) – Authentic Burkina Faso Recipe
Earthy Burkinabé black-eyed peas simmered in tomato-onion oil and topped with sweet plantains.
- Country of Origin
- 🇧🇫 Burkina Faso (West Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender black-eyed peas (benga), Caramelized ripe plantains, Diced tomatoes and onions, Garlic, Ginger
Ingredients for Benga aux Plantains Caramélisés (Burkinabé Black-Eyed Pea Stew with Sweet Plantains) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender black-eyed peas (benga), prepped into bite-sized pieces
- 1.5 cups caramelized ripe plantains, washed and trimmed
- 1 cup diced tomatoes and onions
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Burkina Faso seasoning (ginger, bay leaf, chili, peanut oil)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender black-eyed peas (benga) for 5 minutes.
- Add minced onion, garlic, garlic, and ginger, bay leaf, chili, peanut oil, stirring for 2 minutes until deeply aromatic.
- Add caramelized ripe plantains and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in diced tomatoes and onions right before serving warm.