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Namibian Peeled Black-eyed Bean Puree (Oshingali) (VIDEO)

Namibian Peeled Black-eyed Bean Puree (Oshingali) (VIDEO)

Learn how to make this creamy, vegan, easy to follow and incredibly delicious Namibian peeled black-eyed bean puree, otherwise known as Oshingali, from scratch.

Made with just one main ingredient — black eyed peas!! The black eyed beans are soaked in water, peeled and cooked until soft. Then blended and seasoned with salt, pepper, sugar and drizzled with oil before serving.

Oshingali makes a perfect main or side dish. Serve it with hot pap, fried yeast dough balls or over rice.

I have been eating pureed black eyed beans also known as Oshingali in my mother language Oshiwambo, as long as I can remember. It’s simple and so good, with a rich creamy texture. My mom and my grandma have always made it for special occasions, since it’s time consuming. 

When I came to Germany to further my studies, I finally started making it on my own. I always bring beans with me from home, because the ones that I normally buy in the grocery stores here in Germany are hard to peel and taste slightly different.

Making Oshingali however, requires lots of time and patience for peeling the beans. I normally peel the beans a night before, while sitting on a couch and watching TV.

My mum in law and a family friend are always advising me not to peel the beans, but this is how Oshingali is prepared. I hope you guys are highly motivated and ready to take up Oshingali for a challenge. Now let’s get started!

What you’ll need to make Oshingali

200 g (7.1 oz/ 1 cup) black eyed beans
about 400 ml (1 2/3 cups/ 13.5 fl oz) water to cook
1/ tablespoon sunflower oil or margarine
salt and (pepper (optional)) to taste
2 teaspoons of sugar

You’ll also need

  • immersion blender, potato masher or a food processor.

How to make African pureed black eyed peas

How to peel black eyed beans

First of all, I sort the beans (especially if they are directly from the field), because sometimes they contain foreign objects such as small stones that we don’t want to end up in Oshingali sauce.

Next, soak the beans in water for 2 to 3 minutes and then begin to rub them between the palms of your hands.

Keep draining the beans and slipping off the skins and repeating the process until each and every single bean is skin free.

How to cook peeled black eyed peas

Next, put the peeled beans into the pot, followed by water. Cover and bring to boil over medium-high heat. skim the foam off the surface. Reduce the heat to medium – low and let simmer for about 15 minutes or until tender.

Afterwards puree the beans. Then add sugar, season with salt and finally drizzle with oil. Stir well and cook for another 2 minutes.

  • If the puree is too watery, just cook a bit longer uncovered. Don’t forget to keep stirring!

Looking for more African vegan recipes

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5 from 1 vote

Namibian black-eyed bean puree (Oshingali, Vegan)

Learn how to make this creamy, vegan, easy to follow and incredibly delicious Namibian peeled black - eyed bean puree, otherwise known as Oshingali, from scratch.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course, Sauces, Side Dish
Cuisine: African, Namibian
Keyword: Black eyed beans, black eyed beans recipes, gluten free, how to, Namibian cuisine, Namibian food, pureed black eyed peas, Vegan, vegetarian
Servings: 4 Servings
Author: Ester | esterkocht.com

Equipment

  • Immersion blender, potato masher or food processor.

Ingredients

  • 200 g (1 cup/ 7.1 oz)  black eyed beans
  • about  400  ml (1 ⅔ cups/ 13.5 fl oz ) water to cook plus extra to soak
  • ½ tablespoon sunflower oil  or margarine
  • 2 teaspoons sugar
  • salt to taste
  • ground pepper optional

Instructions

  • Sort the beans and soak them in water for 2 to 3 minutes. Then begin to rub the beans between the palms of your hands. Keep draining the beans and slipping off the skins and repeating the process until each and every single bean is skin free.
  • Next, put the peeled beans into the pot, followed by water. Cover and bring to boil over medium-high heat. skim the foam off the surface. Reduce the heat to medium -low and let simmer for about 15 minutes or until tender.
  • Afterwards puree the beans, either using an immersion blender, potato masher or a food processor. Add sugar, season with salt and finally add oil. Stir well and cook for another 2 minutes.

Video

Notes

  • If the puree is too watery, just cook a bit longer uncovered. Don't forget to keep stirring!

Did you make this African black-eyed bean puree recipe? I’d love to hear from you! Simply write a review and add rating to it.

Recipe Rating




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Johanna

Thursday 19th of November 2020

When growing up I always liked how my aunt prepare oshingali and never learned how to make it, thank to your blog will now Learn how to prepare it.. Definitely must try, BTW, this look absolutely finger licking.. Job well done

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