Ghana Beans Stew Recipe | How to Make Delicious Ghanaian Red Red(Beans Stew | Super Easy Recipe

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar flavor profile with less saturated fat.

black-eyed peas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and cook faster, while canned beans are convenient.

Pick out any bad seeds or stones from the black-eyed peas.

Rinse the beans thoroughly.

Soak the beans in plenty of water for a few hours or overnight.

Drain the beans and wash them again.

Transfer the beans into a pot and add plenty of fresh water.

Cook the beans on medium heat until soft and tender, then reduce to low heat if you prefer them mushy.

Chop the garlic, tomatoes, habanero pepper, and onion for the stew base.

In a heated pan, add palm oil and let it melt.

Fry the chopped onion, garlic, and habanero pepper in the palm oil until fragrant.

Add the chopped tomatoes and cook for about 3 to 5 minutes, stirring occasionally until the moisture evaporates and the mixture thickens.

Add salt to taste and a little Maggi seasoning to boost the flavor; stir well and cook for a few minutes.

Add your protein of choice (canned mackerel in this case) and mix well, cooking for another 1 to 2 minutes to blend the flavors.

Gently stir in the cooked black-eyed peas into the tomato and protein mixture until well combined.

Let it simmer on low heat for a few minutes to allow the beans to absorb the flavors and adjust seasonings if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary