Soak the beans in water for about 20 minutes.
Slice the onions and set them aside.
Grind the ginger, garlic, and pepper together. This is called mako.
Now wash the beans and boil them with enough water till it softens up and is well cooked.
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.
Add in the meko and fry for about 3 minutes. Then add in the spice blends and fry for another minute.
Add in the plum tomatoes, break up the tomatoes, and cover to let it gently simmer and cook down.
De-bone the mackerel and break it up into smaller chunks.
Once the tomatoes are cooked, season with salt to taste.
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.
Add in the de-boned mackerel. Stir well and correct seasoning with salt if needed.
Cover and let it simmer for about 5 minutes to allow the flavors to infuse and marry beautifully.
Serve the stew with some freshly boiled yams.
