Black Bean Cakes (Antigua and Barbuda)

"This recipe is from week eleven of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Antigua and Barbuda is my eleventh stop. I found this recipe to be a little tricky to pull off because of the way the cakes are fried, but alternatively you can just cook them like refried beans and top them with the salsa and yogurt, which is what really makes the dish."
photo by GiddyUpGo photo by GiddyUpGo
photo by GiddyUpGo
Ready In:
6-8 cakes




  • Prepare the salsa:

  • Halve the tomatoes and the chile pepper, and roughly chop the onions. Place them on a baking sheet and drizzle with olive oil.
  • Place in a hot oven (mine was set to 500 degrees).
  • Roast until the vegetables are a nice brown color. Don't overcook (keep checking until they are done).
  • Now put the vegetables in a pot with just enough water to cover. Boil for 5 minutes.
  • Transfer to a blender and puree until smooth, then return to the pot and cook over medium high heat until salsa has reduced to a thick sauce-like consistency.
  • Prepare the cilantro yogurt:

  • Mix the yogurt with the cilantro and lemon juice and set aside.
  • Prepare the bean cakes:

  • Rinse the beans and then put them in a food processor with the onion, cumin, jalapeno and about a tablespoon of water. Process until you have a nice paste.
  • Make small cakes using 2 tbsp of bean mixture each. Fry each cake in olive oil for about three minutes on each side, or until crispy brown.
  • Remove from heat and keep warm.
  • To serve, top with salsa and cilantro yogurt.

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I am a mother of two with another one on the way! I am married to an Englishman and we own a small business in our local area. We live in a very small town called Rough and Ready (yes there really is a place called Rough and Ready!) I am a part-time writer and full time mom. My kids were born 15 months apart and keep me so busy I barely have enough time to cook and no time at all for my other passion, horseback riding. I once had four horses but am down to two; my Arab mare Argo and old Denver. Both of them spend the vast majority of their time standing around in my back yard eating hay. I get to feed them and look at them, but until my kids are all in school (and I stop having more kids) that's about it. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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