Namibian Peeled Black-eyed Beans Puree (Oshingali, Vegan) (VIDEO)

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Last Monday some of our friends came over for dinner. So I prepared Oshingali, because one of them is vegan. Oshingali is one of the Namibian dishes that originates from the northern part of the country made from pureed black-eyed beans. It has a rich creamy texture and very tasty (taste like something close to nuts).

I have been eating Oshingali as long as I can remember. My mom and my grandma have always made it on special occasions. 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.

This recipe 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.

Throughout the pictured recipe steps below, I’d like to show you how to prepare Oshingali, which is normally served with Oshifima aka. Pap (a stiff porridge made from millet flour or maize meal). But one can also experiment with different side dishes. Our vegan friend for instance, said that he could imagine eating it with rice.

I hope you guys are highly motivated and ready to take up Oshingali for a challenge. Now let’s get started!


How to make Oshingali, ,,Peeled Black-eyed Beans Puree” (Namibian Vegan) Recipe?

Yield: 4 servings
Prep Time: 25 min
Cook Time: 20 min

 

You’ll need:

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 Oshingali

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.

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.

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

Looking for more Namibian recipes

Namibian black-eyed beans puree (Oshingali, Vegan)

This easy to follow Namibian recipe made from black-eyed beans uses only less than 5 ingredients. It makes a perfect main or side dish. 
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course, Sauces, Side Dish
Cuisine: African, Namibian
Keyword: Black eyed beans, gluten free, how to, Namibian cuisine, Namibian food, Vegan, vegetarian
Servings: 4 Servings
Author: Ester from esterkocht.com

Ingredients

  • 200 g (1 cup/ 7,1 oz)  black eyed beans
  • about  400  ml (1 2/3 cups/ 13,5 fl oz ) water to cook plus extra to soak
  • 1/2 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 recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or @ester.kocht on Instagram.

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