500 g of black beans
6 medium banana leaves cut into 10 x 20 cm pieces
2 large onions chopped coarsely
250 g of dried and smoked chicken, well washed without head or giblets
1 medium ginger root cut into pieces
3/4 cup of dendê oil
For the filling
1 cup of dried and smoked chicken, well washed without head or giblets
1 large onion chopped
3 tablespoons (sopa) of dendê oil
500 g of black beans
6 medium banana leaves cut into 10 x 20 cm pieces
2 large onions chopped coarsely
250 g of dried and smoked chicken, well washed without head or giblets
1 medium ginger root cut into pieces
3/4 cup of dendê oil
For the filling
1 cup of dried and smoked chicken, well washed without head or giblets
1 large onion chopped
3 tablespoons (sopa) of dendê oil
Process the black beans in a food processor or blender until they are finely ground
Soak them in water for at least one day
Remove any foam that forms on the surface
Drain and rinse with cold running water. Reserve
Steam the banana leaves for about 4 minutes, or until they start to wrinkle
Blend the black beans, onion, chicken, and ginger root in a food processor until smooth
Add dendê oil and mix well
Dry the banana leaves thoroughly
In each one, place a spoonful of the prepared mixture
Fold one end over the other, like an arrowhead
Fold down
Repeat the same process with the other end
Steam for about 30 minutes, or until the bean pie has increased in size
Prepare the filling: blend the chicken in a food processor or chop coarsely
Fry the onion in dendê oil until it is golden brown
Add the chicken and simmer for about 10 minutes over low heat
As it dries out, add a little water
Serve the bean pie hot or cold, on the banana leaves
Each person cuts their bean pie in half and adds a small portion of the filling
Make about 30 bean pies
Note: if desired, substitute banana leaves with aluminum foil.
