This is a recipe from my friend Sherry who comes from Atlanta, Georgia which has become one of my favourites. I’ve had to adapt the ingredients somewhat and the mix is an acquired taste! Quantities serve 3-4 depending on appetite!
Ingredients:
Black beans – 2 cans in water
1 White/red onion finely chopped and sauteed with 1 heaped tsp ground cumin
1 tsp red wine vinegar
400 g raw King prawns (largest you can get)- shelled or unshelled
2 tsps of Old Bay seasoning or any seafood seasoning (a fish stock cube will do well)
One ripe Avocado – sliced
2 Ripe Plantains (black) if available or 2 large ripe bananas
Cooked Brown rice
Big bunch of fresh coriander
Method
Add sauteed onion/cumin mix to the black beans (do not drain), and simmer until tender and a gravy has formed. (10-15 minutes) Add I tsp of red wine vinegar.
Fry sliced plantains or banana until brown and caramelised on the outside and keep warm.
Plunge Raw prawns into boiling water and add the stock cube/seasoning, boil until pink (a couple of minutes). Drain immediately then put into a bowl of ice cubes to cool – this stops the prawns from shrinking and turning leathery.
Serve Prawns, black beans in gravy, with the cooked brown rice and plantain/banana chips. Add avocado slices and fresh coriander to garnish.
If I cannot find plantain or banana, I sometimes serve with a cheese scone or corn bread.
Gill Boulding
We aim to post a new recipe each month. Do you have a favourite recipe you’d like to share? We know there are some skilled cooks/bakers/jam makers across the community – or even not so skilled, but have ‘your’ signature dish. Please get in touch by email (rhossilihwb.cymru@gmail.com) or contact Maggie or Isobel directly and we can chat about bringing your favourite recipe to life on the Hwb!