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Ghanaian Kakro with Beans
A delightful combination of fried ripe plantains (kakro) served with a flavorful bean stew. This dish offers a sweet and savory contrast, showcasing the popular pairing of plantains and beans in Ghanaian cuisine.
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- 4 medium Ripe plantains(peeled and sliced diagonally about 1/2 inch thick)
- 400 g Cooked black-eyed peas or brown beans(canned, rinsed and drained, or home-cooked)
- 1 medium Onion(chopped)
- 200 g Tomatoes(chopped)
- 3 cloves Garlic(minced)
- 1/2 inch piece Ginger(grated)
- 1/2 small Scotch bonnet pepper(finely chopped (optional))
- 4 tbsp Vegetable oil(divided)
- 1 tbsp Tomato paste
- 200 ml Chicken or vegetable broth
- 1 tsp Curry powder
- to taste Salt
- to taste Black pepper
- 2 tbsp Fresh parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Prepare the bean stew: Heat 2 tbsp of vegetable oil in a saucepan over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 2
Add minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for 1 minute until fragrant.
- 3
Stir in the tomato paste and cook for 1-2 minutes. Add the chopped tomatoes and cook until they break down, about 5-7 minutes.
- 4
Add the cooked beans, curry powder, chicken or vegetable broth, salt, and black pepper. Bring to a simmer, then reduce heat and cook for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- 5
While the bean stew simmers, prepare the kakro: Heat the remaining 2 tbsp of vegetable oil in a large skillet over medium-high heat.
- 6
Fry the sliced plantains in batches until golden brown and tender on both sides, about 3-4 minutes per side. Drain on paper towels.
- 7
Taste and adjust seasoning of the bean stew if necessary.
- 8
To serve, spoon the bean stew onto plates and arrange the fried plantains alongside. Garnish with fresh chopped parsley.
ð¡ ããã®ã³ã
- âUse very ripe plantains for the sweetest flavor and softest texture when frying.
- âDon't overcrowd the skillet when frying the plantains; fry in batches for even browning.
- âThe bean stew can be made ahead of time and reheated.
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- Add some diced bell peppers to the bean stew for extra color and flavor.
- Serve with a side of shito for an extra kick.
- Incorporate some smoked fish or shrimp into the bean stew for added depth.