GHANA RED RED WITH TUNA (BLACK EYE BEANS STEW)

tuna

🥗Healthier: canned salmon

💰Cheaper: canned mackerel

Canned mackerel is often less expensive and has a similar flavor profile.

Soak 3 cups of black-eyed beans for about 2 hours.

Cook the soaked black-eyed beans for about 45 minutes until tender.

Mash a small portion of the cooked beans (about a tenth tablespoon) if desired.

Slice 3 medium sized onions.

Heat 1.5 cups of palm oil until hot.

Add the sliced onions to the hot oil and sauté for about 3 minutes.

Stir in 1.5 tablespoons of tomato paste and cook for 2-3 minutes.

Add blended tomato sauce made from 2 kinds of plum tomatoes, 1 medium sized onion, 4 scotch bonnet peppers, and a thumb-sized piece of ginger.

Cover and cook the tomato mixture for about 20 minutes.

Add the mashed black-eyed beans to the tomato mixture and stir, cooking for an additional 2 minutes.

Add the drained tuna and remaining black-eyed beans, stirring gently to avoid breaking the fish.

Season with 1 tablespoon of salt and 1 tablespoon of everyday seasoning.

Optionally add 2 tablespoons of crayfish powder and stir.

Add more palm oil (about half a cup to one cup) if desired and stir.

Cook for an additional 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens