I have been thinking alot about our local food scene lately and trying to discover just what our traditional food is. As it turns out, maize isn’t one of them. Shocker right? Maize is not indigenous to Zambia. Apparently, it came to us along with slave trade and many other things.
Nutritious, simple & so, so delicious!
So now I’m on a quest to find out just what exactly is Zambian food. And while at it, I am looking for interesting ways to cook some of the more well known staples, like beans. More precisely, Kabulangeti Beans. A firm favourite in many households not only for it’s taste but also because it is so affordable. Okay! Lets get to the recipe.
YOU WILL NEED
2 cups Cooked Kabulangeti beans, drained
1 cup seasoned breadcrumbs
1/4 cup grated onion
1 teaspoon cayenne pepper
1 teaspoon Garlic Powder
1 large egg
1 large Avocado
2 tablespoons of Lemon juice
Salt and Pepper to taste
6 burger buns, toasted
Lettuce and sliced tomatoes, for topping
1/2 cup mayonnaise
1 tablespoon Tomato Sauce
1 teaspoon hot sauce (optional)
To make the burger mixture, start by mashing the beans using a fork until they are completely soft. Mix the breadcrumbs, grated onion, cayenne, garlic powder, egg and some salt and pepper into the beans. Add a splash of water if the mixture looks dry. Set aside for 5 minutes.
Heat a large pan over medium-high heat and add a few tablespoons of oil.
Divide the bean mixture into 6 equal balls and form into neat patties. Bean burgers don’t shrink when they cook, so whatever size you make them when they go into the pan will be the size they are when they come out. A great tip is to make them the same size as your burger buns.
Shallow fry the burgers until browned, about 4 to 5 minutes on each side.
Combine the mayonnaise and tomato sauce (or hot sauce) in a small bowl, then set aside.
In a separate bowl, peel and mash avocado, adding the lemon juice to keep the avocado from browning. Serve the burgers on toasted buns with the spicy mayonnaise, avocado, lettuce and sliced tomatoes.