Black-Eyed Bean Dip from Namibia
Pane-Bistecca
Such a black-eyed bean dip from Namibia is very special! Actually, it is called Oshingali, in their language and is both gluten-free and vegan. This puree is usually served on holidays, as it is very time consuming! The little beans have to be softened and peeled, and only then are they cooked.
I was in Namibia a few years ago and our trip was beautiful. You drive for hours straight through nothingness, come around a bend and suddenly everything looks different. Very impressive! From steppes to dunes and coastal landscapes to stone desert, everything is there!
This post participates in Culinary World tour from Volkermampft teil, traveling to Namibia this month.
I was in Namibia a few years ago and our trip was beautiful. You drive for hours straight through nothingness, come around a bend and suddenly everything looks different. Very impressive! From steppes to dunes and coastal landscapes to stone desert, everything is there!
This post participates in Culinary World tour from Volkermampft teil, traveling to Namibia this month.
Ingredients
The original recipe is from Esterkocht.com
200 g black-eyed Beans
400 ml Water
½ tbsp Sunflower Oil
2 tsp Sugar
Salt and Pepper
Instructions
1
Step 1
Put the dried beans in water and let them soak for 30 minutes. Ester says rub between your hands, but that is incredibly hard work, so I soaked the beans much longer and then my daughter rubbed them between her hands and shelled each one separately. I rubbed them in a metal strainer, so the skin came off better. Both together took almost 2 hours!!! So, get started on them early!
2
Step 2
Put the beans in a pot and add the water. Cover and bring to a boil. Reduce heat slightly and skim off the foam. Then simmer for 15 minutes.
3
Step 3
Then puree the beans in a blender and add sugar, salt and pepper. Boil again briefly, pour into a bowl, and pour the oil over it.
Notes
The puree can be served warm or cold.
- Wilma von Pane-Bistecca mit Schwarzaugen-Kuhbohnen Dip aus Namibia und Papaya Chutney aus Namibia und Mielie Pap – Maismehl Pappe und Kapana
- Regina von bistroglobal mit Rusks
- Susanne von magentratzerl mit Pap en Wors
- Petra aka Cascabel von Chili und Ciabatta mit Erste Erfahrungen mit dem Potjie – Wildgulasch mit Kartoffeln und Möhren
- Kathrina von Küchentraum & Purzelbaum mit Namibische Milktarte
- Britta von Brittas Kochbuch mit Namibischer Bananenkuchen und Namibisches Straußengulasch und Rock Shandy
- Simone von zimtkringel mit Mielie Bread
Hier ein paar Eindrücke aus Namibia und dessen nicht immer sicheren Strassen!
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Here are a few impressions from Namibia and its not always safe roads!
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