Bambara bean and Plantain Traybake
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.
Servings: 4 people
Calories: 419kcal
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.