The Best Bambara bean plantain traybake

A Bambara bean plantain traybake – a delicious, wholesome dish, baked with plantains. The perfect dish to serve at lunch or dinner.

I recently reunited with an old childhood friend; the humble Bambara bean. As a kid, these earthy little gems (also called Nyimo beans) were a regular feature in our kitchen, hearty and grounding. But like many childhood things, they slipped quietly into the background as I grew up and moved away. That is, until a recent visit to my hometown brought them back to life and back to my plate.

With nostalgia dancing on my tongue, I paired these beans with one of my forever loves: sweet, golden plantains. The result was a flavour-packed, feel-good Bambara bean and plantain traybake that’s as comforting as a warm hug and as nourishing as a Sunday afternoon nap.

And here’s the beauty of it all; this recipe is wonderfully simple. No fancy ingredients. No complicated steps. Just the pure magic of real, wholesome food. All you need are some Bambara beans or any beans of your choice (cooked tender and earthy), a couple of ripe plantains (golden and caramelised at the edges), and a handful of pantry favourites like onions, garlic, spices, and a touch of oil. That’s it.

Somehow, these humble ingredients come together in the oven to create something that feels special. The kind of dish that lifts your kitchen with warmth and makes you feel rooted, full, and comforted. It’s the kind of food that reminds you of where you’ve been, even as it delights you in the present.

Fun Facts About Plantains and Bambara Beans

Did you know plantains are cousins of the banana? But don’t be fooled; they’re a different kind of character altogether. While bananas are sweet and snack-ready, plantains are their sturdier, starchier relatives. They’re not meant to be eaten raw but come alive once cooked, whether roasted, fried, or baked, transforming into golden slices of comfort with every bite. And beyond their deliciousness, plantains are packed with goodness: they’re rich in fibre, loaded with vitamins A and C, and full of potassium: a true gift from nature.

Then there’s the quiet powerhouse: Bambara beans, also lovingly known as Nyimo beans in southern Africa. These humble legumes may be small, but they’re mighty. Native to the African continent, they’ve long been a staple in many kitchens, valued not just for their earthy, nutty flavour, but for their resilience. They thrive in dry, tough soils where other crops may fail, a testament to their strength and significance.

And nutritionally? They’re a dream full of plant-based protein, fibre, iron, and calcium. A bowl of Bambara beans is more than food; it’s tradition, nourishment, and sustenance all in one.

Together, these two ingredients (plantains and Bambara beans) tell a story of resilience, nourishment, and heritage. And when they meet in a dish, something special happens: roots and memories intertwine with warmth and flavour.

What are (nyimo beans) Bambara beans?

They are called Bambara beans in english may be small, but they carry a big story. Known by many names across Africa, they’re called jugo beansin South Africa, nyimo beans in Zimbabwe, aboboi in Ghana, and okpa beans in Nigeria. Globally, they’re often referred to as Bambara groundnuts. Whatever the name, these little round beans are part of Africa’s indigenous pantry—nutrient-dense, versatile, and deeply tied to tradition.

They grow underground, much like peanuts, in hardy pods that thrive even in dry conditions. That resilience is part of their magic: Bambara beans are often called a “survivor crop,” growing where other plants cannot. For generations, they’ve been a quiet but reliable source of protein, fibre, and minerals for families across the continent.

Cooked, their flavour is earthy and nutty, with a texture that sits somewhere between chickpeas and peanuts. They can be boiled, roasted, ground into flour, or like in this recipe, paired with sweet plantains and roasted into a wholesome, comforting traybake.

In many homes, they’re more than just an ingredient, they’re a bridge between childhood kitchens and present-day plates, carrying the taste of heritage and the nourishment of generations.

The beauty of Bambara beans (or jugo beans and nyimo beans) — isn’t just in their taste, it’s in their power to nourish. For generations, they’ve been valued not only as food, but as fuel for long days and comfort on evenings.

• Each of these ingredients plays its part, and when roasted together, they create a dish that’s as colourful as it is comforting; a perfect balance of sweet, savoury, and spicy.

FAQS on Bambara bean Plantain traybake recipe

Bambara bean and Plantain Traybake

Livhuwani

Enjoy the rich and nutritious ingredients of Africa with this comforting traybake made from Bambara beans (also called jugo or nyimo beans) and sweet golden plantains. Simply bake and serve on its own, or with rice or flatbreads. A cosy gluten-free, protein-packed and comforting recipe.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course main meal

Cuisine African-inspired

Servings 4 people

Calories 419 kcal

Equipment

• Chopping board
• Sharp knife
• Roasting tin Medium
• non-stick skillet

Ingredients

  

• 1 cup Bambara beans cooked
• 2 plantains peeled, sliced
• 1 red onion roughly chopped
• 1 courgette 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 To garnish

To make dressing

• 2 tbsp vegan mayo
• 2 tbsp lemon juice
• 1 tsp maple syrup

Instructions

 

• Preheat your oven to 200°C/180°C fan/gas mark 6.
• Place the courgette, peppers, and courgette into a roasting tin, salt, pepper, and drizzle with olive oil and toss together. Place the vegetables in the oven and roast them for 20 minutes.
• 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.
• 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.
• 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.
• 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 for garnish.
• Serve immediately or let cool completely before serving on its own or over rice or flatbreads!
• Enjoy!

Video

Notes

• Cooking Bambara Beans – If you’re cooking Bambara beans (jugo beans/nyimo beans) from scratch, [click here for the full guide]. Make sure they’re tender before adding them to the traybake.
• Fry the Plantains with Care – When pan-frying your sliced plantains, don’t overcrowd the skillet. Giving them space helps each slice caramelise beautifully.
• Use a Non-Stick Pan – Plantains can burn or stick easily. A good non-stick skillet makes all the difference in getting those golden edges.
• Slice Evenly – Cut your plantains into even slices so they cook at the same pace, leaving you with soft, sweet middles and crisp edges.
• Storage Tip – Bambara beans can spoil quickly if left at room temperature. Always store leftover beans or traybake in the fridge once cooled.
• How to Store – Keep any leftovers in an airtight container in the fridge for up to 3 days.
• Reheating – Warm your traybake in the oven at 180°C/160°C fan/gas mark 4 for 10–15 minutes, or until heated through. This brings the beans back to life and crisps up the plantains again.
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