GHANAIAN STYLE STEWED BLACK EYED BEANS STEW (red red)

Beans stew,normally called red red in Ghana is a very nutritious dish made from black eyed beans,usually the big sized black eyed beans.The small sized beans is however perfect for preparing waa-kye (rice and peas)as it takes a

longer time to soften.The big sized black eyed beans takes less time to soften  and gives a porridge-like and creamy feel to the dish .

Beans stew is usually paired with ripened plantain with/without cassava grit (Garri).

In this recipe I  used black eyed beans and palm oil,however you could add a little twist by substituting black eyed beans with any beans of your preference (black beans,red beans..)and palm oil with vegetable,olive,sunflower,soya bean oil.

Try the recipe and give me a thumbs up in the comments section .

 INGREDIENTS

• 4 medium sized tomatoes
• 1 medium sized salmon,mackerel or smoked fish of choice
• 1 large bulb of onion
• Pepper
• 1 clove of garlic
• 100ml red palm oil or vegetable oil
• Salt 
• 20g of ginger
• 500g black eyed beans
• 3-4 ripen plantains
• Vegetable oil (for deep frying of plantain)
  Shrimp powder/shrimp seasoning cube
  
  
  

COOKING PROCESS;

1. Soak beans in water overnight 

2. boil for one and half hour using 2 litres of water until the beans are soft. Add more water when necessary until the beans are cooked,and the quantity of water has reduced 

3. Wash vegetables(tomatoes,garlic,ginger,pepper,onion) and blend
4.In another saucepan,heat the palm oil and add diced onions,add blended garlic, ginger ,tomatoes and pepper mixture until all the liquid has reduced 

5. Break the fish (salmon)into small pieces,removing all bones from it and add while stirring intermittently for 15 minutes.

6.Add  shrimp powder or shrimp seasoning cube ,add the cooked beans to the stew and stir. Reduce heat and allow to simmer.

7.Peel and cut  plaintain  into diagonal pieces sprinkle salt water and toss to ensure they are well coated with salt.

8. Heat oil in a frying pan fry the plantain pieces in hot oil.Turn  occasionally Until golden brown.remove and drain on a paper towel.
9.Garnish with spring onion and enjoy