Red Red Recipe - How to Make Ghanian Beans Stew
Ingredients
- 2 Cups beans black eyed peas
- 1 Seasoning cube
- 2 Large-sized onions
- 1 Tbsp shrimp powder
- 1½ cup Palm oil
- 2 Red bell peppers or tatashe
- Salt to taste
- 2 large plum tomato ?
- 5 Red scotch bonnet peppers
- 1 garlic clove
- 1 finger garlic
- 2 bay leaves
- 3 Large ripe plantains.
Instructions
- Slice the onions and divide into three parts. You will use one part for cooking the beans and the other two for the stew.
- Combine ginger, garlic, scotch bonnet, red bell peppers, tomatoes and blend to paste.
- Soak black-eyed peas overnight and proceed to cook with just 3 cups of water and sliced onions. Cook till it becomes soft, should take 45-50 minutes. You can add more water in between (a cup at a time)
- Add a teaspoon of salt, and shrimp powder to the cooked beans
- Let it simmer on medium heat for 5 minutes, stir and set aside.
- Set another pot on heat, add palm oil and allow heating for one minute. Add sliced onion and let it heat for another 1 minute. Add the tomato/ginger/pepper paste and let it fry for 15-20 minutes.
- Stir occasionally, you don't want it burned.
- Add the remaining one-part onions and stir-fry for another 5 minutes.
- Also add a seasoning cube and 2 cups of water, then salt to taste.
- The cooked beans (black eyed peas) should be added now, stir. See image.
- Let it simmer on low heat for 10 minutes and thicken a little more. When you are done, it should be looking like mine.
- Your bean stew is ready to serve.