Name: Bambara Bean & Plantain Traybake
Prep time: 10 min
Cook time: 20 min
Ingredients: 1 cup Bambara beans cooked; 2 plantains peeled (sliced); 1 red onion roughly chopped; 1 courgette (zucchini largely sliced); 2 red peppers largely diced; 1 cup Cherry tomatoes halved; ½ lemon juiced; 1 tsp coriander powder; 1 tsp Smoked paprika; 1 tsp chilli powder; 2 tbsps extra virgin olive oil; 2 tbsps vegetable oil; Fresh Coriander (cilantro To garnish); 2 tbsp vegan mayo; 2 tbsp lemon juice; 1 tsp maple syrup

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Livhuwani is a recipe creator & food blogger with a passion for encouraging people to eat more plants and championing indigenous African ingredients. In this article, Livhuwani shares a delicious recipe for Bambara Bean & Plantain Traybake that is both vegan and gluten-free.

Bambara Bean & Plantain Traybake

This hearty and tasty Bambara bean and plantain traybake is a delicious way to enjoy Africa’s rich and nutritious ingredients. Simply bake and serve on its own, with rice, or with flatbreads. It’s Gluten-free, nutrient-dense, and packed with flavour!

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What You’ll Need

Bambara beans: Bambara beans, also known as Bambara groundnuts, are a type of legume that are popular in parts of Africa. They are high in protein and other nutrients, and are commonly used in soups, stews, and other dishes. Bambara beans can often be found in African or specialty food stores, as well as online retailers such as Amazon or Etsy. They may also be available at some health food stores or co-ops.
Plantains: Plantains are a starchy, banana-like fruit that are commonly used in Latin American, African, and Caribbean cuisine. They can be eaten ripe or unripe, and can be boiled, fried, or grilled. Plantains are available at most grocery stores, particularly those that carry international or tropical produce. They may also be found at farmers’ markets or specialty food stores.

Other ingredients:

Red onion
Courgette (zucchini)
Red peppers
Cherry tomatoes
Lemon (the juice)
Coriander powder
Smoked paprika
Chilli powder
Extra virgin olive oil
Vegetable oil
Fresh Coriander (cilantro)

For the dressing:

Vegan mayo
Lemon juice
Maple syrup

How to Make this Bambara Bean & Plantain Traybake recipe

Step one: preheat the oven

Preheat the oven to 200°C/400ºF, fan or gas mark 7.

Step two: roast the vegetables

Place the onion, courgette (zucchini), and peppers into a roasting tin, salt, pepper, drizzle with olive oil and toss together. Place the vegetables in the oven and roast them for 20 minutes.

Step three: lightly fry/sauté the beans

In a medium saucepan, drizzle with olive oil, add Bambara beans, and seasonings, and lightly fry until the beans are well coated with seasoning. Remove from heat and set aside.

Step four: fry the plantains

In a non-stick skillet, over medium-high heat, drizzle vegetable oil. When the oil starts to shimmer, add the plantain and fry for 1-2 minutes on the side, then flip and repeat the process until golden brown. Remove the plantains from the pan, drain them on a paper towel and set them aside.

Step five: bring it all together

Remove the roasting tin from the oven, then add the Bambara beans, plantains and tomatoes. Return to the oven and cook for a further 5–10 minutes. The vegetables should be slightly charred but not burnt.

Step six: make the dressing, mix, and serve

In a small to medium bowl, add the mayo, lemon juice, and maple syrup. Mix the ingredients together to make a sauce. Drizzle the dressing over the Bambara beans & plantain traybake. Finely chop some coriander (cilantro) for garnish.

Serve immediately or let cool completely before serving on its own or over rice or flatbreads!