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Ghanaian Beans Stew with Mackerel

When Ghanaians talk about beans stew, they are referring to black-eye beans stew. Black-eye beans are the most popular beans available in Ghana. Gbo-b3 a meal made from black-eye beans is the most inexpensive yet filling street food in Ghana. For Gbo-b3,  the black-eye beans are just plainly boiled, seasoned with salt, and served with gari (yucca flakes), palm oil, shito, and a side of fried plantains. This is the most popular way of cooking black-eye beans.

However, for a fancy home-cooked meal, the beans are usually cooked into a lovely stew. The most popular way to serve beans stew is with fried plantains. This form is called Red Red and it is such a delicious meal loved by many particularly tourists.

Today, we are not making Red Red but we are making this lovely beans stew with mackerel to be served with boiled yams. Another way of enjoying this versatile bean stew. This versatile stew can be served with Kenkey, gari, boiled ripe, unripe plantains, or rice. It is just so delicious it would become one of your menu staples once you give it a try.

Ghanaian Beans Stew with Mackerel

  • 450 g Black-eye Beans
  • 1 Large Grilled Mackerel
  • 190 g White Onions
  • 16 g Fresh Scotch Bonnet Pepper
  • 30 g Fresh Ginger
  • 4 Fresh Garlic gloves
  • 100 g Anchovies
  • 400 g Plum Tomatoes
  • 200 ml Zomi Palm Oil
  • 1 tbsp AVK 7 Spice Blend
  • 1 tbsp AVK 10 Spice Blend
  • Salt to taste
  1. Soak the beans in water for about 20 minutes.

  2. Slice the onions and set them aside.

  3.  Grind the ginger, garlic, and pepper together. This is called mako.

  4. Now wash the beans and boil them with enough water till it softens up and is well cooked.

  5. Heat the oil, once hot add in the sliced onions. Fry for about a minute then adds in the anchovies. Fry till the onions are caramelized and the anchovies have almost melted.

  6. Add in the meko and fry for about 3 minutes. Then add in the spice blends and fry for another minute.

  7. Add in the plum tomatoes, break up the tomatoes, and cover to let it gently simmer and cook down.

  8. De-bone the mackerel and break it up into smaller chunks.

  9.  Once the tomatoes are cooked, season with salt to taste.

  10. With the cooked beans, mash in about 1/3 of it to thicken it up. Add the beans to the stew. Add the beans a bit at a time to achieve a nice thick consistency if preferred.

  11. Add in the de-boned mackerel. Stir well and correct seasoning with salt if needed.

  12.  Cover and let it simmer for about 5 minutes to allow the flavors to infuse and marry beautifully.

  13. Serve the stew with some freshly boiled yams.