This spicy bean stew tastes delicious with rice and/or sweet deep fried plantains.
300g of black eyed peas (beans)
2 chopped tomatoes
1 chopped onion
1 clove of garlic, chopped
1 tin of tomato puree
Fish filet (if you like)
1/2 cup of red palm oil
1 cube of vegetable stock
2 teaspoons of red pepper seasoning (a spice mix you can buy everywhere in Ghana –if you can’t get hold of it, replace it with chili)
How to prepare it:
Soak the beans overnight and cook until they are soft. Heat the palm oil in another pot. When the oil is hot, add the chopped onion and garlic and stir until they have softened. Season with red pepper, add the tomato puree and cook for 5 minutes. Then add the chopped tomatoes and the vegetable stock and leave to simmer for about 10 to 15 minutes. When the stew has boiled down to some sort of gravy, add the fish and season with salt (if needed, the vegetable stock contains a lot of salt already). Mix the stew with the cooked beans and serve hot with rice and/or deep fried plantains.