Black eye bean stew with plantain

Black-eyed beans in Egusi Stew Sauce are used here to recreate the Ghanaian ‘Red Red Bean Stew’ - so called because of the red palm oil and red tomatoes used in this dish. The Egusi Sauce is perfect for this dish as it is a chilli-based tomato sauce cooked with palm oil.

I cook the dried black-eyed beans in a pressure cooker for about 15-20 minutes or until soft but not mushy.  I then fry the beans with onions and seasoning before adding to the mix a little Egusi Sauce to avoid the stew turning out too tomatoey.  

This recipe serves 3-4 people.


1 jar Egusi sauce

3 Tablespoons unrefined palm oil or any cooking oil

1 Medium onion, finely chopped

500g Cooked drained black eye beans or 500g tin

1 Teaspoon curry blend or favourite spice blend

1 Teaspoon Pepper and Stew Shito/1 tablespoon ground shrimp (optional)

Salt and pepper for seasoning

2 Ripe yellow plantain

Vegetable oil for frying


  • In a saucepan, heat the palm oil until it's smoking then, add the chopped onion and fry till just soft.
  • Now fry in a teaspoon of your favourite spice blend or curry and mix in the drained beans coating them well with the oil, onions and spices.
  • Pour in the Egusi Sauce and keep frying for about 5 minutes until ready.
  • If you like the beans saucier, add more Egusi Sauce and cook for 10 minutes or until the sauce has thickened.
  • Season with pepper and salt.
*Tip - Give your sauce that extra oomph by adding 1 teaspoon of Shito or I tablespoon of ground dried shrimp!
  • Next prepare the plantains. Slice in any shape and rub on a little salt.
  • Heat enough oil to deep fry. When the oil is heated to about 180 degrees Celcius, add the plantain in small batches.
  • Fry until golden brown and drain excess oil by placing them on some kitchen towel.
  • Serve the hot bean stew with the fried plantain and enjoy!



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