Aboboi

Often served with tatale, spiced fried plantain pancakes, Aboboi is a rich and creamy stew made with Bambara beans. Although it resembles its cousin, the chickpea, the Bambara bean has a distinct nutty and earthy taste. This popular legume in Ghana is highly nutritious and, when boiled and slightly mashed (like in Zoe's recipe), makes for a lovely, comforting dish to be enjoyed on a slow Sunday afternoon. As Zoe shared in her takeover, her recipe came from her Aunty Cynthia, an elder stateswoman who worked in her restaurant, Zoe's Ghana Kitchen in Brixton and added her own special ingredient to the dish. Thanks to Aunty Cynthia, the roasted red pepper flavours are now an integral part of the recipe. This modern twist adds a nice vibrant colour and a nice creamy depth to the dish. If you're someone who believes that everything's better with bacon, this recipe is for you too! Zoe garnishes her Aboboi with bits of lardon, which builds savoury, meaty that pair delightfully with the dish's creaminess.