[table]
| INGREDIENTS | QUANTITIES | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| METHOD | ||||||||||
| Beans | 4 cups | |||||||||
| Semi ripe plantain | 4 fingers | |||||||||
| Palm oil | 3 cooking spoons | |||||||||
| Onions (chopped) | 2 medium bulbs | |||||||||
| Fresh pepper (chopped) | 4 pieces | |||||||||
| Tatashe (chopped) | 2 pieces | |||||||||
| Crayfish (ground) | 2 table spoon | |||||||||
| Seasoning cube | 1 | |||||||||
| Water | 1½ litres | |||||||||
| Salt To taste | ||||||||||
[/table]
* Pick beans wash and cook in a clean pot with water until soft.
* In another clean pan, fry the onions, pepper and ground crayfish in hot palm oil for 5 minutes.
* Pour the sauce into the beans pot, add seasoning cube and salt if required, stir properly until well mixed. Cover and simmer for 10 minutes
* Serve with boiled semi – ripe plantain and tossed spinach on the side.
