Nigerian Beans with Fried Plantain Recipe
Nigerian Beans with Fried Plantain Recipe is a medium Nigerian recipe that serves 4. 350 calories per serving. Recipe by It's All Food Africa on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 10 min
Cost: $27.33 total, $6.83 per serving
Ingredients
- 2 cups Black-Eyed Beans (rinsed and drained)
- 1 piece Scotch Bonnet Pepper (seeded, roughly chopped)
- 1 large Onion (peeled and sliced)
- 2 tsp Salt (adjust to taste)
- 2 tbsp Crayfish (dried, ground)
- 200 g Smoked Fish (cut into bite‑size pieces; can be stockfish or mackerel)
- 1/4 cup Palm Oil (refined red palm oil)
- 2 large Ripe Plantain (peeled and sliced diagonally)
- 6 cups Water (for boiling beans and adjusting stew consistency)
Instructions
Rinse and Boil Beans
Rinse the black‑eyed beans under running water, then add them to a pot of boiling water with 1 tsp salt. Boil for 15 minutes.
Time: PT15M
Temperature: high heat
Drain and Rinse Beans
Drain the beans in a colander, discard the cloudy water, and rinse the beans with warm water to remove excess starch.
Time: PT5M
Fry Smoked Fish
Heat a small amount of oil in a pan over medium‑high heat. Add the smoked fish pieces and fry until the surface is dry and slightly crisp, about 5 minutes. Remove and set aside.
Time: PT5M
Temperature: medium‑high heat
Blend Pepper, Onion & Crayfish
In a blender, combine the scotch bonnet pepper, half of the sliced onion, and the dried crayfish. Blend to a coarse paste.
Time: PT5M
Fry Onion in Palm Oil
Place the palm oil in a clean pan and heat over medium heat until it becomes clear. Add the remaining sliced onion and fry until the onion is dry and slightly caramelized, about 5 minutes.
Time: PT5M
Temperature: medium heat
Cook Beans with Pepper Mix
Return the rinsed beans to the original pot, add the blended pepper‑crayfish paste, a splash of water if needed, and cover. Cook on medium heat for 10 minutes, stirring occasionally.
Time: PT10M
Temperature: medium heat
Add Fried Onion & Crayfish
Stir the fried onion (with palm oil) and the remaining ground crayfish into the bean mixture. Cook for another 3 minutes to meld flavors.
Time: PT3M
Temperature: medium heat
Add Fried Fish and Finish
Gently fold the fried smoked fish into the beans, sprinkle a little extra salt if needed, cover and let simmer for 5 minutes.
Time: PT5M
Temperature: medium heat
Fry Plantains
In a separate pan, heat oil over medium heat. Add the sliced plantains and fry until golden brown on both sides, about 10 minutes total. Remove and drain on paper towels.
Time: PT10M
Temperature: medium heat
Plate and Serve
Transfer the beans to a serving bowl, arrange the fried plantain slices alongside, and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 8 g
Dietary info: Gluten‑Free, Dairy‑Free, Nut‑Free
Allergens: Fish, Shellfish
Ingredient Substitutions
- Instead of Black-Eyed Beans: Kidney beans, Black beans
- Instead of Scotch Bonnet Pepper: Habanero pepper, Thai bird's eye chili
- Instead of Onion: Red onion, shallots
- Instead of Salt: Sea salt, Kosher salt
- Instead of Crayfish: Shrimp powder, Fish sauce (small amount)
- Instead of Smoked Fish: Canned smoked fish, Tinned sardines
- Instead of Palm Oil: Vegetable oil (color will differ), Olive oil (for health)
- Instead of Ripe Plantain: Sweet potatoes, Bananas (firm)
Equipment Needed
- Large Pot
- Frying Pan
- Blender or Food Processor
- Stove
- Knife
- Cutting Board
- Colander or Sieve
- Wooden Spoon
- Serving Plate
Critical Steps — Do Not Skip
- Draining and rinsing the beans to remove the dirty water
- Frying the onion in palm oil until dry (creates the signature color)
- Adding the blended pepper‑crayfish mix to the beans
- Incorporating the fried smoked fish and allowing it to finish cooking
- Frying plantains to a golden brown without burning
Chef Tips from the Video
- Use plenty of sliced onion; it gives the beans their characteristic orange‑red hue.
- Smoked fish adds depth – if unavailable, use a small amount of smoked paprika for flavor.
- Red palm oil is essential for authentic taste and color; avoid substituting with clear oil unless necessary.
Troubleshooting
Beans are too watery.
Increase the cooking time uncovered or add a little more palm oil to thicken the stew.
Beans are dry and stuck to the pot.
Add a splash of water or broth and stir gently; lower the heat.
Plantains are soggy instead of crisp.
Make sure the oil is hot before adding plantains and avoid crowding the pan.
Storage
Refrigerator: Store beans in an airtight container for up to 3 days; reheat gently on the stove.
Freezer: Beans freeze well for up to 2 months; thaw overnight in the fridge before reheating.
Room temperature: Fried plantains are best eaten fresh; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Beans can be prepared a day ahead; simply reheat with a splash of water.
- Fried plantains lose crispness when reheated; serve them fresh for best texture.
Frequently Asked Questions
What is the cultural significance and history of Nigerian beans (Ewa Riro) in Nigerian cuisine?
Ewa Riro is a beloved staple across Nigeria, especially among the Yoruba people. Traditionally served at family gatherings, celebrations, and as a comforting everyday meal, it showcases the Nigerian love for hearty legumes cooked with palm oil and abundant onions.
What are the traditional regional variations of Ewa Riro in Nigeria?
In the southwest, the stew is often richer with extra palm oil and smoked fish, while in the north it may be lighter, using less oil and sometimes adding tomatoes. Some regions also incorporate boiled eggs or fresh greens for added texture.
How is Ewa Riro traditionally served in Nigerian households?
It is typically served hot alongside fried plantains (dodo), boiled yam, rice, or garri. The beans are spooned onto a plate and the plantain slices are arranged on the side, creating a balanced meal of protein, carbs, and flavor.
What occasions or celebrations is Ewa Riro traditionally associated with in Nigerian culture?
Ewa Riro appears at birthdays, weddings, naming ceremonies, and festive holidays like Eid and Christmas. Its comforting nature makes it a go‑to dish for both everyday meals and special events.
What authentic ingredients give Ewa Riro its distinctive taste compared to other bean stews?
The combination of red palm oil, generous amounts of fried onion, dried crayfish, and smoked fish creates the deep, smoky, and slightly sweet flavor profile that sets Ewa Riro apart from tomato‑based bean dishes.
What other Nigerian dishes pair well with Ewa Riro?
Fried plantain (dodo) is the classic side, but it also pairs beautifully with boiled yam, pounded yam (iyan), jollof rice, or garri (eba). A simple cucumber salad can add a refreshing contrast.
What makes Ewa Riro special or unique in West African cuisine?
Its reliance on palm oil and abundant onion creates a vivid orange‑red color and a sweet‑savory depth rarely found in other West African bean dishes, which often use tomatoes as the base.
How has the preparation of Ewa Riro evolved over time in modern Nigerian cooking?
While the core ingredients remain the same, many home cooks now use blenders for the pepper‑crayfish mix and pressure cookers to reduce boiling time. Some also add a splash of stock or bouillon for extra umami.
What are common misconceptions about Ewa Riro?
A frequent misconception is that tomatoes are essential; authentic Ewa Riro contains no tomatoes. Another is that the dish must be very oily—while palm oil is key, the amount can be adjusted to personal preference.
What are the most common mistakes to avoid when making Ewa Riro?
Avoid under‑cooking the beans, which makes the stew gritty, and do not skip frying the onion until dry, as this provides the signature color and flavor. Also, be careful not to over‑salt; the fish and crayfish already add saltiness.
Why does this recipe fry the onion in palm oil before adding it to the beans instead of adding raw onion?
Frying the onion in palm oil caramelizes its natural sugars and infuses the oil with a sweet, smoky flavor, which then permeates the beans. Adding raw onion would result in a harsher taste and a different texture.
Can I make Ewa Riro ahead of time and how should I store it?
Yes, the bean stew can be prepared a day ahead. Store it in an airtight container in the refrigerator for up to 3 days and reheat gently on the stove, adding a splash of water if it looks thick.
What does the YouTube channel It’s All Food Africa specialize in?
The YouTube channel It’s All Food Africa focuses on authentic African recipes, especially West African home‑cooked meals, offering step‑by‑step tutorials that highlight traditional techniques and local ingredients.
How does the YouTube channel It’s All Food Africa’s approach to Nigerian cooking differ from other cooking channels?
It’s All Food Africa emphasizes cultural context, uses locally sourced African ingredients, and often demonstrates cooking methods that suit home kitchens in Africa, whereas many other channels adapt recipes to Western pantry staples.
Last updated: August 29, 2026
