- 2 Cups Bambara Nuts/Beans
- 1 Tablespoon Peanut Butter
- 1 Tablespoon EssieSpice Coco-For-Garlic
- Pinch of Salt
- 1 Red Bell Pepper Roasted
- 2 Fingers of medium ripe plantains
- 2 Cups of coconut oil
- Soak Bambara beans overnight with 2 inches of warm water above the line of beans with a bit of salt, about 1 tablespoons. This will allow it to cook faster
- Drain and rinse well. Place the beans in a large pot and cover with 3 inches of water. Bambara requires a lot of water to cook. Bring to a boil and then reduce to medium heat for about an hour.
- While beans are boiling, peel your plantains an cut across into an inch and a half thick cubes
- In a frying pan, add oil on medium heat and allow to get warm.
- Gently add the plantains and fry on each side for about a minute each and take out of oil
- On a chopping board, smash the plantains so they are nice round and flat. Refry the flattened plantain pieces till golden brown and remove from the oil and pat dry. Set aside
- On the open flame roast a large Red Bell Pepper and cut in half and use one half or use a small one and use the entire bell pepper. If you don't want to roast on an open flame, roast at 400 degrees for 15 minutes or just when the skin of the pepper starts to roast and burn a bit
- Check on Bambara beans to make sure it's nice and soft (between 45 minutes to an hour)
- In a blender or food processor, add Bambara beans, 1/4 cup of the water around the cooked Bambara beans (you can add more if you want the hummus to be lighter or less if you want it to be thicker). Add the Red Bell Pepper, EssieSpice Coco-For-Garlic Sauce, Peanut butter, salt and allow it to blend to a very smooth consistency.
- Serve and eat with your sweet tostones or carrot sticks or celery or even with a delicious flat bread.