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Monday, 10 June 2013

RECIPE: "Socks blowing" Baked Beans on Toast

We use Chilli quite a lot in African cuisine and I have designed "Baked Beans on Toast more the African way. I would advise care in using my quantities of ingredients, other than the baked beans of course. The following recipe will make two portions


1 onion (medium to large) I prefer large
1 Chilli (the hot kind) I prefer Scotch Bonnet
4 cloves of Garlic (large cloves)
1 piece of Ginger (1.5 cubic inches)
1 heaped teaspoon of Turmeric
1 tin of baked beans (420 grams) Use cheapest you can buy*
Olive Oil
2 slices of bread.

* If you buy cheapest, you'll get tasteless beans. You want tasteless as you will be making your own taste.


Chop the onion into small pieces so you don't get mouthfuls of it when the dish is cooked. In the same way, also chop the chilli, garlic and ginger into very small pieces.


Use a large frying pan, or preferably a large wok. Put in four tablespoonsful of Olive Oil, add a tiny sliver of onion so you can see when the oil is hot (it bubbles around the onion). Add the garlic and chilli and cook on a low flame for a minute; add the ginger and cook for another minute. Then add the onion, turn up the heat for a little while till the onion is hot, then turn down and cook for two minutes.

Now add a heaped 5ml teaspoon of Turmeric and stir in well till all the onion is coloured with it.

Add the tin of baked beans, stir well until all the onions and other ingredients are well mixed in. Turn up heat until the bake bean sauce is bubbling then turn heat low and cooked until physically hot from the stove (as opposed to chilli hot)!

Make toast, and pour the baked beans over the toast and serve.

Take off shoes before eating so your socks can be blown off.


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