Every weekend I would sit at the Jimpex corner where my father had a shop and watch the world go by. On the other side of the road was a stall selling food throughout the day. In the morning, amongst other things, they had Nyebbeh – a bean mash typically served for breakfast with an oil based gravy. A truly tasty treat, which with a little Tapalapa can go a long way.
IngredientsFor the Nyebbeh:
600g dry kidney or black-eye beans
IngredientsFor the Oil Gravy:
300 millilitres of palm oil
50 milliliters of groundnut oil
2 tablespoons of tomato concentrate
Salt and Black pepper to taste
1. Soak the beans overnight in water with a pinch of salt to soften the skin.
2. Remove the skins from the beans – to do this, rub the now soft skin which should peel off.
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