International Cuisine, Nigeria, Vegetarian


  • 4 ½  cups Red Kidney Beans cooked
  • 3 tbls Sesame oil
  • 80 gm Onion, finely chopped
  • 2 Garlic cloves, chopped
  • 3 Scotch Bonnets, seeded and finely chopped
  • 2 tsp gnd Cumin
  • 250 ml Tomato purée
  • ½  tsp Cayenne
  • 50 ml Lemon juice
  • 60 gm natural Peanut butter
  • 10 gm Sea Salt



  1. Heat the Oil in a medium saucepan over medium heat. Add the Onion, Garlic and chilli, and stir for 5 mins or until the Onion has softened. Add the Cumin, stir, then add the Tomato purée, Cayenne, Lemon juice and ½ cup of water. Stir to blend, bring to a simmer, and then turn the heat to low and simmer gently, stirring occasionally, for 15 mins.
  2. While the Tomato mixture is simmering, put the Peanut butter in a small bowl. Add ½  cup of the cooking liquid from the Beans and mix. Stir the peanut butter mixture into the cooked beans, along with the salt.
  3. When the Tomato mixture is finished cooking, pour it into the cooked Beans and stir. Bring the whole pan to a simmer, cover, and gently cook for 10 to 15 mins. Serve hot or warm.