Black eyed beans are native to Africa. It is a firm bean that easily absorbs other flavours. Ideal for (African) stews, but also delicious with Jollof rice for example.
Black eyed beans are native to Africa. It is a firm bean that easily absorbs other flavours. Ideal for (African) stews, but also delicious with Jollof rice for example.
The big advantage of using the split black eye beans? The shorter cooking time! A shortcut to put your dishes on the table faster. The split black eyed beans don’t have a skin, and therefore are perfect for making Akara (Koose).
Ideal for peanut dishes in which the peanuts are eventually ground. By already working with ground peanuts, dishes are ready faster. Also delicious as a garnish, the ground peanuts give a nice crunchy element and extra structure to dishes.
Peanuts are a signature ingredient of West African cuisine. Often the skin is kept on in recipes, as it is full of nutrients and softens during cooking. Not peeling the skin of therefore is simple way to add extra nutritional values to dishes!
Peanuts are a signature ingredient of West African cuisine. Some recipes (or chefs!) opt for peanuts without the skin. Then the A.F.P. peeled peanuts are a godsend, so you don’t have to do the peeling yourself.
Black-eyed beans are native to Africa. It is a firm bean that easily absorbs other flavors. Ideal for (African) stews, but also delicious with Jollof rice for example.
Black-eyed beans are native to Africa. It is a firm bean that easily absorbs other flavors. Ideal for (African) stews, but also delicious with Jollof rice for example.
The big advantage of using the split black eye beans? The shorter cooking time! A shortcut to put your dishes on the table faster. The split black-eyed beans don’t have skin, and therefore are perfect for making Akara (Koose).