Ewa Riro

Ingredients

• 3 cups honey beans or black eyed beans
• 1 large onion, chopped
• 4 red bell peppers
• 2 scotch bonnet peppers
• 1/2 cup palm oil
• 1 tablespoon ground crayfish
• 1 teaspoon seasoning powder
• 1 teaspoon salt
• 1 teaspoon ground paprika, optional
• 2 cups stock or cooking liquid
• 200 g smoked fish, optional

How to make it

1. Pick through the beans and remove stones or damaged beans.
2. Wash and boil the beans in plenty of water until tender.
3. Blend the peppers with half of the onion.
4. Clean and debone the smoked fish if using.
5. Heat the palm oil in a pot over medium heat.
6. Add the remaining onion and fry until softened.
7. Add the blended pepper and cook for 8 to 10 minutes.
8. Add crayfish, seasoning, salt and paprika.
9. Stir in the cooked beans and enough bean liquid or stock to keep the mixture moist.
10. Add smoked fish if using and simmer for 10 to 15 minutes.
11. Taste and adjust the seasoning.
12. Mash a small portion of the beans against the side of the pot to naturally thicken the sauce.