📝 About This Recipe
Harnessing the power of the 'complete food,' this fermented Bambara groundnut paste is a deep dive into the soul of West African culinary heritage. This thick, savory condiment boasts a complex profile of roasted nuts, creamy earthiness, and a sharp probiotic funk reminiscent of high-quality miso or dawadawa. It is a versatile powerhouse, designed to anchor stews with unparalleled depth or stand alone as a sophisticated, protein-rich spread.
🥗 Ingredients
The Pulse Base
- 2 cups Dried Bambara Beans (Vigna subterranea) (cleaned and sorted for stones)
- 6 cups Filtered Water (for soaking)
- 1 small strip Kombu seaweed (optional, for added glutamates during boiling)
The Fermentation Starters
- 2 tablespoons Unpasteurized Miso or backslop from previous ferment (serves as the bacterial inoculant)
- 1.5 tablespoons Sea Salt (fine grain, non-iodized)
- 1 teaspoon Raw Honey or Agave (to kickstart the microbial activity)
Aromatics & Finishing
- 1/2 piece Red Onion (charred and finely minced)
- 1 inch Ginger Root (grated into a fine paste)
- 3 pieces Garlic Cloves (confited or roasted)
- 1/4 piece Scotch Bonnet Pepper (deseeded and minced for a subtle hum)
- 1 tablespoon Toasted Sesame Oil (for a glossy finish)
- 1 teaspoon Lemon Juice (to brighten the final paste)
👨🍳 Instructions
-
1
Rinse the Bambara beans thoroughly under cold running water. Place them in a large glass bowl and cover with 6 cups of filtered water; allow them to soak for at least 24 hours at room temperature to soften the tough outer skins.
-
2
Drain and rinse the soaked beans. Place them in a heavy-bottomed pot or pressure cooker. If using a standard pot, add enough water to cover by 3 inches and include the kombu strip.
-
3
Bring to a boil, then reduce to a simmer. Cook for 60-90 minutes (or 30 minutes in a pressure cooker) until the beans are completely soft and smash easily between two fingers.
-
4
Drain the beans, but reserve 1/2 cup of the nutrient-rich cooking liquid. Discard the kombu strip.
-
5
While the beans are still warm (but not hot, around 100°F/38°C), transfer them to a food processor. Adding the beans while warm helps the fermentation culture integrate.
-
6
Add the sea salt, honey, and the 'starter' (miso or backslop). Pulse until a thick, slightly coarse paste forms. Add reserved cooking liquid one tablespoon at a time if the mixture is too dry to blend.
-
7
Incorporate the charred onion, grated ginger, roasted garlic, and minced scotch bonnet. Pulse again until the aromatics are evenly distributed throughout the paste.
-
8
Transfer the mixture into a sterilized glass canning jar. Press the paste down firmly with a wooden spoon to remove any air pockets, which can host unwanted mold.
-
9
Wipe the inside rim of the jar clean. Cover the surface of the paste directly with a small piece of parchment paper, then seal the jar loosely with a lid or a cloth secured with a rubber band.
-
10
Place the jar in a cool, dark corner of your kitchen (65-75°F). Let it ferment for 3 to 5 days. Taste daily after day 3; it is ready when it smells pleasantly tangy and savory.
-
11
Once the desired flavor profile is reached, stir in the toasted sesame oil and lemon juice to emulsify and brighten the paste.
-
12
Seal the jar tightly and transfer to the refrigerator. The cold temperature will slow the fermentation and allow the flavors to mellow and marry over the next 48 hours.
💡 Chef's Tips
Ensure all equipment is sterilized with boiling water before use to prevent bad bacteria from spoiling the ferment. If you see a thin layer of white yeast (Kahm yeast) on top, simply scrape it off; however, if you see fuzzy green or black mold, discard the batch. Bambara beans have a very hard shell; if they are still firm after 90 minutes, continue simmering—undercooked beans will result in a grainy paste. For a deeper flavor, toast the dry beans in a pan for 5 minutes before the initial soaking process. Adjust the salt content carefully; salt is essential for safety in fermentation, so do not reduce the measurement provided.
🍽️ Serving Suggestions
Whisk a tablespoon into a traditional West African Peanut Stew (Maafe) for an extra layer of complexity. Spread thinly on toasted sourdough bread and top with sliced avocado and a sprinkle of chili flakes. Thin the paste with a little rice vinegar and oil to create a high-protein umami dressing for roasted root vegetables. Pair with a crisp, cold Hibiscus (Bissap) tea to cut through the rich, fermented notes of the beans. Use as a dip for crunchy raw crudités like radishes, carrots, and cucumber.