A Dish With Deep Roots
Cacao has been a culinary ingredient in this part of the world for over three thousand years. Long before it became chocolate, it was savoury and sacred.
Ingredients (Serves 4)
- 2 cups dried black beans, soaked overnight
- 2 tbsp raw cacao powder
- 1 large white onion, finely diced
- 4 garlic cloves, minced
- 2 chipotle peppers in adobo, roughly chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp coconut oil
- 1 litre vegetable or chicken stock
- Salt and black pepper to taste
- Coriander, sour cream, and lime to serve
Method
1. Drain and rinse the soaked beans. Simmer for 45-60 minutes until just tender. Drain and set aside.
2. Heat oil over medium heat. Cook onion for 8-10 minutes until soft. Add garlic, chipotle, and spices; cook 2 more minutes.
3. Pour in stock and add the cooked beans. Bring to a gentle boil, then reduce to a simmer.
4. Stir in the cacao powder. Season generously with salt.
5. Cook uncovered for 25-30 minutes until the stew thickens.
6. Serve with sour cream, coriander, and lime.
