Bambucha de Hojas de Yuca y Plátano (Braised Greens, Plantain & Palm/Coconut Stew) – Authentic Equatorial Guinea Recipe

Ingredients for Bambucha de Hojas de Yuca y Plátano (Braised Greens, Plantain & Palm/Coconut Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) finely chopped cassava leaves or spinach/kale, prepped into bite-sized pieces
• 1.5 cups ripe and green plantains, washed and trimmed
• 1 cup cooked red or black beans
• 1 medium onion and 3 cloves garlic, finely minced with garlic
• 1.5 tbsp traditional Equatorial Guinea seasoning (onions, ginger, coconut/palm oil)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown finely chopped cassava leaves or spinach/kale for 5 minutes.
2. Add minced onion, garlic, garlic, and onions, ginger, coconut/palm oil, stirring for 2 minutes until deeply aromatic.
3. Add ripe and green plantains and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in cooked red or black beans right before serving warm.