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This week we have another fabulous recipe from African chef Patti Sloley of the Novelli Academy. Patti grew up in Ghana but has lived in the UK for a long time and loves sharing her favourite recipes from home. Like so many of her dishes, this one is naturally free of many allergens – so suitable for most people. It’s really delicious too and a good choice if you’re looking to pep up your own free from cooking repertoire.
1. If using salted fish rinse under running water to remove all salt crystals.
2. Warm the Maa’s Tomato Sauce in a saucepan. Add the chopped bacon and leave to cook on a low simmer for about 10-15 minutes.
3. Pour in the black-eye beans, give it a good stir, add the fish, cover and simmer for roughly 45 minutes to an hour, stirring occasionally, until the beans are tender.
4. Serve with fried plantain, plantain fritters, boiled rice, gari, or as a topping for a jacket potato.
5. If using tinned beans, squeeze a few beans between your thumb and forefinger to make sure they are soft. If not, before step (1), simmer with ½ tsp of bicarbonate of soda until tender.
6. If, like me, you prefer dried rather than tinned beans you will need to pre-soak and pre-cook until just tender before starting step (1).
Servings : 4
You can find the recipe for Maa’s Tomato Sauce, and many of Patti’s other fabulous dishes on her website or in her book – A Plate in the Sun. Definitely worth a look as it is filled with great recipes that use some really different ingredients to create very wholesome, comforting dishes – that just happen to be naturally free from too!
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