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Ghanaian Fried Beans Stew
Adwene
A flavorful and savory stew made from fried black-eyed peas, simmered in a rich tomato-based sauce with onions, peppers, and spices. This dish is often served as a side or a main, providing a satisfying protein-rich meal.
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- 2 cups Dried black-eyed peas
- 1/2 cup Vegetable oil(for frying)
- 2 medium Onions(chopped)
- 400 g Tomatoes(canned diced tomatoes or fresh, blended)
- 2 tbsp Tomato paste
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(finely chopped (optional, for heat))
- 1 cup Vegetable broth or water
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(ground)
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
ðšâð³ äœãæ¹
- 1
Rinse the dried black-eyed peas thoroughly. Soak them in water overnight or for at least 8 hours. Drain and rinse again.
- 2
In a pot, cover the soaked peas with fresh water and boil for about 20-25 minutes, or until tender but not mushy. Drain and set aside.
- 3
Heat the vegetable oil in a large skillet or pot over medium-high heat. Add the drained black-eyed peas and fry until golden brown and slightly crispy, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Reserve about 2 tablespoons of the frying oil.
- 4
In the same skillet with the reserved oil, add the chopped onions and sauté until softened, about 5 minutes. Add the minced garlic, grated ginger, and chopped scotch bonnet pepper (if using), and cook for another minute until fragrant.
- 5
Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
- 6
Add the diced tomatoes (or blended fresh tomatoes) and cook for about 5-7 minutes, allowing the sauce to thicken.
- 7
Pour in the vegetable broth or water. Add salt, black pepper, coriander powder, and cumin powder. Bring the mixture to a simmer.
- 8
Return the fried black-eyed peas to the skillet. Stir gently to coat them in the sauce. Cover and simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken further.
- 9
Taste and adjust seasoning if necessary. Serve hot.
ð¡ ããã®ã³ã
- âEnsure the black-eyed peas are tender before frying for a better texture.
- âDon't overcrowd the pan when frying the peas; fry in batches if necessary.
- âAdjust the amount of scotch bonnet pepper to control the heat level.
- âThis stew can be made ahead of time and reheated.
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- Add some chopped bell peppers along with the onions for extra color and flavor.
- Incorporate some cooked fish or shrimp into the stew.
- Serve with rice, fufu, or banku.