Djongoli with a Coconut Twist: A Flavorful Vegan Delight
In this version of Djongoli, I’ve replaced the usual red palm oil with coconut oil, and the red beans with black beans, adding a tropical twist by incorporating creamy coconut milk. It’s still the comforting dish you know and love, but with a lighter, more refreshing taste. And if you want to make it more indulgent, feel free to serve it alongside your favorite grilled or fried meat!
Let’s dive into this new take on Djongoli that’s perfect for a cozy dinner at home or as part of a vibrant meal spread.
Ingredients You’ll Need:
- Black beans: Instead of red beans, black beans provide a delicious, earthy flavor and are a great source of plant-based protein. They give the dish a richer, heartier taste.
- Millet flour (or cornmeal): The foundation of Djongoli, providing the thick, porridge-like texture.
- Coconut oil: Adds a smooth, nutty flavor and enhances the dish’s overall richness.
- Coconut milk: Brings a creamy texture and tropical flair, pairing beautifully with the beans and flour.
- Onions, garlic, and tomatoes: These are sautéed in coconut oil to create a flavorful base for the dish, giving it a depth of taste with every bite.
- Ground chili pepper (optional): For those who enjoy a bit of heat, this will elevate the flavor profile, but it’s totally optional!
- Vegetable bouillon (optional): Adds extra seasoning and depth if you want a more robust flavor, though the coconut and beans shine just fine on their own.
Why This Version is a Game-Changer
This Djongoli recipe is a healthier and lighter alternative to the traditional dish. The use of coconut oil and coconut milk not only makes it vegan-friendly but also infuses the dish with a tropical flavor that’s refreshing and unique. The black beans are a fantastic source of protein and add a richer texture compared to red beans. And while this dish is perfect on its own, feel free to serve it with your favorite grilled or fried meat for a heartier option.
Enjoying Djongoli, Your Way
Whether you’re embracing a plant-based lifestyle or simply looking for a delicious twist on a traditional dish, this Djongoli recipe is sure to satisfy. The creamy coconut milk and hearty black beans make it a comforting dish you’ll want to make again and again. Plus, it’s incredibly versatile—you can easily adjust the spices or pair it with different sides depending on your preferences.
Try this recipe for your next family dinner or meal prep it for a week of nourishing, flavorful meals. Trust me, the combination of coconut and black beans in this Djongoli will have you coming back for more!
Ingredients
Instructions
Add the cooked black beans to the skillet, stirring to combine. Season with salt, pepper, vegetable bouillon, and chili pepper (if using).
Then pou in the water and cover to let it boil.
For those who prefer, accompany this dish with grilled or fried meat of your choice for a heartier meal, although this vegan version is delicious on its own.
Enjoy the Coconut Twist:
This variation of Djongoli swaps traditional red palm oil with coconut oil, adding a tropical flair with coconut milk. Black beans give it a rich, earthy flavor, perfect for a wholesome and nourishing vegan dish.
Please note that djongoli will get hard once cold; but it taste amazing either way.
