Coconut Oil Black-eyed Beans Stew

Beans Stew

Hello All! Hope you all had a blessed Easter and enjoyed munching and nibbling on food and Easter treats with your friends and family.

As tradition goes on Good Friday to honour the death of Jesus Christ, Sierra Leoneans refrain from eating meat. Instead meals with fish are prepared for the day. As the current health craze is coconut oil, I decided to make Black-eyed Pea stew with coconut oil and smoked catfish. Follow the steps below to recreate this delish dish. Aprons on!

Ingredients

Serving for 4

Ingredients

·         2 large red onions

·         2 cups of Black-eyed Peas

·         100ml coconut oil

·         4 cloves for garlic

·         Hand bunch of basil

·         2 scotch pepper

·         1 maggie cube

1.      Wash and bring to beans to boil until soft approximately 30-45 min

2.      Peel and slice onions lengthwise

3.      Blend half of the onions with scotch peppers, garlic and basil into a paste.

4.      Soak the catfish over night to get a soft texture.

Maggie in stew

  5.      Pour about 100ml of oil into hot sauce pan and heat to cooking temperature.

  6.      Once oil is heated, fry sliced onions and blended paste for like 5 minutes

   7.      Add fish and let the stew cook for another 10 minutes

   8.      Add maggie cube and two pinches of salt for flavour.

   9.      Add boil beans to the pot with fried stew. Mix together and turn the heat low and let the pot simmer for 10-15 minutes or until all the extra water from the stew has evaporated and you have a really dry stew.

Ready for serving