SMOKY CHILLI
CON CARNE WITH
CRISPY BAMBARA
GROUNDNUTS
Serves 4 EASY 3 hrs
WHAT YOU NEED
olive oil, to sauté + extra,
to fry
1 leek, sliced
2 garlic cloves, peeled and
finely grated
1 fresh red serenade chilli,
seeded and sliced (find at
woolworths.co.za) + extra,
to garnish
1 carrot, peeled and grated
1 tbsp sweet smoked
paprika (find at
yuppiechef.com)
2 star anise
500g beef mince
2 chipotle peppers in
adobo sauce, chopped
(find at azteca.co.za)
1 tsp Marmite
1 tsp Worcestershire sauce
1 x 400g tin peeled and
diced tomatoes
100g sun-dried tomatoes,
rehydrated
30g fresh coriander +
extra, to garnish
500ml (2 cups) water +
2L (8 cups) extra
salt and freshly ground
black pepper, to taste
380g Bambara
groundnuts, soaked
overnight
1 tbsp cumin seeds
sour cream, to serveHOW TO DO IT
1 Heat a glug of olive oil
in a large saucepan over
medium heat. Add the leek,
garlic, red serenade chilli
and carrot, and sauté until
soft, about 10 minutes. Add
the sweet smoked paprika
and star anise, and fry untilfragrant, about 5 minutes.
2 Add the mince and cook
until all the liquid has
evaporated and the meat
has browned, about 15
minutes. Stir in the chipotle
peppers in adobo sauce,
Marmite, Worcestershire
sauce, peeled and diced
tomatoes, sun-dried
tomatoes, fresh coriander
and 500ml (2 cups) water.
Season to taste. Reduce
the heat to low and simmer,
covered, until the chilli
con carne has thickened
and the meat is cooked,
1 – 2 hours.
3 Meanwhile, place
the soaked Bambara
groundnuts and 2L (8cups)
water in a saucepan, and
bring to a boil over high
heat. Reduce the heatto
low and simmer, covered,
until the groundnuts aretender, 1 – 2 hours.
Alternatively,cookthe
groundnutsinapressure
cookerfor 10 minutes.Drain
andsetasideuntilneeded.
4 Justbeforeserving,toast
thecuminseedsinalarge,
drynon-stickfryingpan
overmediumheatuntil
theystarttopop,about
2 minutes.Addaglugof
oliveoilandthedrained
Bambaragroundnuts,and
fryuntilcrispy,tossing
regularly,about 15 minutes.
Removefromheatand
seasontotaste.Setaside
untilneeded.
5 Toserve,dividethechilli
concarneamong 4 serving
bowls.Topeachportion
withthecrispyBambara
groundnutsandadollop
ofsourcream.Garnish
withthechoppedfresh
coriander.try these...
- SNACK ATTACKPreheattheovento 200 ̊C.
Spread 380gBambaragroundnutsoutonalarge
baking sheet.Drizzlewith 2 tbspoliveoiland
sprinkle with 2 tbspsmokedpaprika.Seasonto
taste with saltandfreshlygroundblackpepper.
Roast in thepreheatedovenuntilcrunchy,about
30 minutes.Enjoyasasnack. - SALAD SEASONCombine400gcooked
Bambara groundnutswith50gchoppedfresh
parsley, 2 tbspfinelychoppedchives, 1 tbsp
freshly squeezedlemonjuiceand 1 tbspolive
oil. Seasontotastewithsaltandfreshlyground
black pepper.Servewithbraaiedfish,chicken
or lamb chopsasanutritioussidesalad. - BULK UP AddsoakedBambaragroundnutsto
oxtail, beef orlambstewstonotonlylendanutty
flavour, but alsotoincreasethenutritionalvalue
and make thestewgofurther.
A
newcomer to the mainstream food
scene, the Bambara groundnut
is an indigenous legume that has
been used in traditional African
and Indian dishes for centuries.
You might know it by one of its
many local names, like a jugo
bean, ditloo marapo, izindlubu,
hlanga, njugo, nduhu, phonda and tindhluwa.
Rich in protein, fibre, calcium and B vitamins, Bambara
groundnuts can be eaten fresh or dried. When fresh,
roast and eat them as a snack; and when dried, boil
them together with samp or grains for a clever nutritional
combination that forms a complete protein.
Cultivated in Mpumalanga, Limpopo and KwaZulu-
Natal, Bambara groundnuts grow in pods underground.
There are seven varieties of Bambara groundnuts, with
colours and sizes ranging from small, purple to large,
cream-coloured seeds with black eyes. The class of crop
as a whole features on Knorr and the World Wide Fund
for Nature’s Future 50 Foods list as an ingredient that is
both sustainable and nutritional, making it a better option
when considering (or reconsidering) your pantry staples.
RECIPE, STYLING AND PHOTOGRAPH BY KATELYN ALLEGRA ASSISTED BY
CASSANDRA UPTON ILLUSTRATION BY SARAH-JANE WILLIAMS
FOODANDHOME.CO.ZA SEPTEMBER 2019 105THIS MONTH WE LOVE