Ghanaian Street Vendor Spicy Bean Stew

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A beloved street vendor classic from the bustling markets of Accra, this thick fiery bean stew simmers slowly in palm oil and is ladled over warm white rice or scooped up with crusty bread. The smoky heat from scotch bonnets and dried fish makes this deeply savory sauce a daily ritual for office workers and travelers alike.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 15 gFat
• 6 gSaturated Fat
• 48 gCarbs
• 9 gFiber
• 7 gSugar
• 19 gProtein
• 640 mgSodium
• 740 mgPotassium
• 105 mgCalcium
• 4.8 mgIron
• 38 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the beans

• 2 cups dried black-eyed peas, soaked overnight and drained (or 3 cups canned, rinsed)
• 4 cups water for simmering
• 1 teaspoon baking soda (only if using dried beans)
• 1/2 teaspoon fine salt

For the pepper base

• 3 large ripe tomatoes, roughly chopped
• 1 large red bell pepper, seeded and chopped
• 4 fresh scotch bonnet peppers, stemmed (remove seeds for milder heat)
• 1 large yellow onion, quartered
• 6 garlic cloves
• 1 inch fresh ginger, peeled

For the stew

• 1/2 cup palm oil
• 3 tablespoons tomato paste
• 1 tablespoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 cup flaked smoked tilapia or mackerel, bones removed
• 2 bay leaves
• 1 tablespoon dried shrimp powder (optional)
• 2 teaspoons fine salt, plus more to taste

For serving

• 4 cups cooked white jasmine rice
• 1 loaf crusty bread, torn into chunks
• 1 small red onion, thinly sliced
• 1 lime, cut into wedges

Directions

1. Drain the soaked beans, place in a heavy pot, cover with 4 cups fresh water and the baking soda, and simmer for 45 minutes until tender but still holding their shape; drain and reserve 2 cups of cooking liquid. Skip this step if using canned beans.
2. Working in two batches if needed, blend the tomatoes, red bell pepper, scotch bonnets, onion, garlic, and ginger into a smooth, vibrant puree.
3. Heat the palm oil in a large heavy pot over medium heat until shimmering and slightly darkened. Carefully pour in the pepper puree (it will splatter) and stir constantly for about 15 minutes until the sauce thickens and a layer of red oil pools at the edges.
4. Stir in the tomato paste, smoked paprika, and dried thyme; cook another 5 minutes until the mixture darkens to a deep brick red and smells toasty.
5. Add the smoked fish, bay leaves, dried shrimp powder if using, and the 2 cups of reserved bean liquid. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes.
6. Fold in the cooked black-eyed peas and continue simmering for 20 minutes, stirring occasionally, until the stew is thick enough to mound on a spoon.
7. Taste and adjust salt, remove the bay leaves, and stir gently so the beans stay mostly intact.
8. Ladle the hot stew generously over bowls of white rice or alongside torn bread for scooping, and finish with sliced red onion and a squeeze of lime.

Cook’s Notes

• Use canned black-eyed peas to skip overnight soaking and drop the active cooking time to about 30 minutes total.
• For a milder stew, halve the scotch bonnets or remove their seeds and white membranes before blending.
• Add a small handful of dried crayfish, pounded in a mortar, for the deep umami punch you smell from busy street-corner vendors.
• The stew tastes even better the next day as the flavors meld; store covered in the refrigerator for up to 4 days and reheat with a splash of water.
• Vendors often serve this with fried ripe plantains or boiled yam on the side to stretch it into a fuller street-food meal, so feel free to add either alongside.

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