Bambara Bean Stew with Sorghum Tô
A hearty and nutritious stew made with tender Bambara beans, simmered in a rich tomato-based sauce with aromatic spices, served alongside a traditional sorghum tô (porridge). This dish highlights the staple ingredients of Burkina Faso, offering a comforting and flavorful meal.
🧂 Ingredients
- 500 g Bambara beans(dried, soaked overnight)
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 1 thumb-sized piece Ginger(grated)
- 400 g Tomatoes(crushed or pureed)
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil
- 2 medium Bell peppers(chopped (any color))
- 1 optional Chili pepper(Scotch bonnet or habanero, finely chopped (adjust to taste))
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Paprika
- 1 Vegetable stock cube
- 6 cups Water(divided)
- to taste Salt
- 250 g Sorghum flour
- 250 g Millet flour
👨🍳 Instructions
- 1
Rinse the soaked Bambara beans and place them in a large pot. Cover with about 4 cups of water, add the vegetable stock cube, and bring to a boil. Reduce heat, cover, and simmer for 1 to 1.5 hours, or until the beans are tender. Drain and set aside, reserving about 1 cup of the cooking liquid.
- 2
While the beans are cooking, heat the vegetable oil in a separate large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 4
Stir in the chopped bell peppers and optional chili pepper. Cook for 5 minutes until slightly softened.
- 5
Add the crushed tomatoes, tomato paste, ground cumin, ground coriander, and paprika. Stir well to combine and cook for 5 minutes, allowing the flavors to meld.
- 6
Add the cooked Bambara beans and the reserved cooking liquid to the pot. Stir everything together. Bring to a simmer, then reduce heat, cover, and cook for at least 30 minutes, allowing the stew to thicken and the flavors to deepen. Season with salt to taste.
- 7
To prepare the Tô: In a medium saucepan, bring 2 cups of water to a boil. In a bowl, whisk together the sorghum flour and millet flour until well combined.
- 8
Gradually sprinkle the flour mixture into the boiling water, stirring constantly with a wooden spoon to prevent lumps. Continue stirring vigorously as the mixture thickens to a smooth, stiff dough consistency.
- 9
Once the Tô is very thick and pulls away from the sides of the pot, reduce the heat to low, cover, and cook for another 10 minutes.
- 10
To serve, spoon the Bambara bean stew into bowls and serve the Tô alongside. The Tô is traditionally eaten by hand, rolled into a ball, and dipped into the stew.
💡 Pro Tips
- ✓Soaking the Bambara beans overnight is crucial for reducing cooking time and improving digestibility.
- ✓Adjust the amount of chili pepper to your spice preference.
- ✓The Tô should be firm enough to hold its shape when rolled into a ball.
- ✓If the stew becomes too thick, add a little more water or reserved bean cooking liquid.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like sweet potatoes or carrots to the stew.
- For a richer flavor, you can use a combination of beef or chicken broth instead of water for the stew.
- If Bambara beans are unavailable, black-eyed peas or cowpeas can be substituted, though cooking times may vary.