Sierra Leonean Black-Eyed Pea and Smoked Fish Bean Soup

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A hearty Sierra Leonean-style bean soup that pairs slow-simmered honey beans with smoked bonga fish, palm oil, and fragrant scotch bonnet heat. The beans are partially mashed to create a creamy, rustic base that catches every drop of the smoky, peppery broth. Serve it bubbling hot with fufu, rice, or boiled yam for a true comfort meal.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 17 gFat
• 5 gSaturated Fat
• 40 gCarbs
• 11 gFiber
• 5 gSugar
• 30 gProtein
• 620 mgSodium
• 780 mgPotassium
• 135 mgCalcium
• 5.5 mgIron
• 24 mgVitamin C
• 420 mcgVitamin A

Ingredients

For the beans

• 2 cups dried black-eyed peas, picked over
• 1 teaspoon baking soda
• 6 cups water, plus more as needed

For the soup base

• 3 tablespoons red palm oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 scotch bonnet peppers, pierced with a knife
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 small onion, blended smooth with 2 tablespoons water

For the protein and seasoning

• 200 g smoked bonga fish or smoked catfish, deboned and flaked
• 2 tablespoons ground crayfish
• 1 tablespoon locust bean (dawadawa), optional
• 1 Maggi or Knorr stock cube
• 1 teaspoon ground Cameroon pepper or mild paprika

For finishing

• 3 cups chopped sweet potato leaves or callaloo, tough stems removed
• 1 teaspoon fine sea salt, or to taste
• 2 scallions, thinly sliced

Directions

1. Place the black-eyed peas in a large bowl, cover with cold water, stir in the baking soda, and soak for at least 6 hours or overnight. Drain, rinse well, and rub the peas between your palms to slip off most of the skins; discard the skins and drain again.
2. Transfer the peeled beans to a heavy pot, add 6 cups of fresh water, and bring to a boil. Reduce heat and simmer uncovered for 45 to 55 minutes, skimming any foam, until the beans are very tender and beginning to break down.
3. Use a wooden spoon to mash about one-third of the beans against the side of the pot to create a creamy, slightly thick base. Stir in the blended onion puree and 1 cup of additional hot water if the soup looks too thick.
4. In a separate skillet, heat the palm oil over medium heat until it shimmers and turns deep orange, about 2 minutes. Add the chopped onion and cook for 4 minutes until translucent, then stir in the garlic, ginger, scotch bonnet peppers, thyme, and bay leaves; sauté for 2 minutes until fragrant.
5. Add the flaked smoked fish, ground crayfish, locust bean, crumbled stock cube, and Cameroon pepper to the skillet. Cook for 3 minutes, stirring gently so the fish does not break apart too much, then pour the entire mixture into the pot of beans.
6. Simmer the combined soup gently for 12 to 15 minutes so the smoky flavors meld into the bean base. Taste and adjust salt, keeping in mind the smoked fish and stock cube already add salinity.
7. Stir in the chopped sweet potato leaves and continue to simmer for 4 to 5 minutes until the greens are wilted but still brightly colored. Remove the scotch bonnet peppers and bay leaves before serving.
8. Ladle the soup into warm bowls, scatter the sliced scallions over the top, and serve immediately with fufu, boiled cassava, or steamed white rice on the side.

Cook’s Notes

• Peeling the soaked black-eyed peas after the baking soda soak is traditional and gives the soup a smoother, less gritty texture.
• If you cannot find smoked bonga fish, smoked mackerel or even a thick piece of smoked ham hock works beautifully for depth.
• Dawadawa (fermented locust beans) adds a pungent, savory funk that is signature to West African bean soups; substitute with a pinch of miso if unavailable.
• For a thicker, stew-like consistency, mash more of the beans or simmer uncovered for an extra 10 minutes.
• Always taste before adding extra salt because smoked fish and stock cubes are already quite salty.

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