Cookbook:Bambara Bean
| Bambara Bean | |
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| Category | Pulses |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Bambara beans, also called bambara groundnuts, Congo goobers, or okpa, are the beans of Vigna subterranea.
Characteristics
[edit | edit source]Bambara beans, like peanuts, grow underground in pods.[1][2] They are small and rounded,[3] and their color can range from tan to brown to red.[1] After the pods are harvested, they are allowed to dry in the sun. They may then be threshed or sold in pods.[3] The soft and immature bean can be eaten fresh, but fully mature seeds become hard and require processing such as boiling or grinding to flour.[3]
Use
[edit | edit source]The beans can be eaten fresh or dried. The dried beans can be eaten whole or ground into a flour.[1][2][4] One common preparation method is to simply boil the beans in their pods before eating.[3] The ground or crushed seeds may also be used to make doughs, fritters, porridges, and soups.[3]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c "Bambara groundnut | WorldCrops". worldcrops.org. Retrieved 2023-12-15.
- ↑ a b "Bambara Beans". specialtyproduce.com. Retrieved 2023-12-15.
- ↑ a b c d e National Research Council (U.S.); National Research Council (U.S.), eds. (1996). Lost crops of Africa. Washington, D.C: National Academy Press. ISBN 978-0-309-04990-0.
- ↑ Tan, Xin Lin; Azam-Ali, Susan; Goh, Ee Von; Mustafa, Maysoun; Chai, Hui Hui; Ho, Wai Kuan; Mayes, Sean; Mabhaudhi, Tafadzwanashe; Azam-Ali, Sayed; Massawe, Festo (2020). "Bambara Groundnut: An Underutilized Leguminous Crop for Global Food Security and Nutrition". Frontiers in Nutrition. 7. doi:10.3389/fnut.2020.601496/full. ISSN 2296-861X.