by Ndeye Corr-Sarr, Banul Convivium
This recipe was prepared by my grandmother who recommends eating Abbala early in the morning.
1 cup Camellia beans
1/2 cup neutral oil (like grapeseed or sunflower oil)
1-2 tomatoes, chopped
1 chili pepper
Soak the beans for two hours. Drain water from beans. Blend the beans into a pastry whilst adding water from time to time. When you have a dough-like mix that holds together, scoop palm-sized portions onto individual banana leaves and wrap. Place the banana leaf wraps in a steamer and steam for twenty minutes. Heat a medium saucepan, pour oil into the pot. Sauté the onions and chili pepper until soft. Add tomatoes and salt. Cook until the tomatoes break down and you have a sauce. Pour the sauce on the unwrapped Abbala.