EssieSpice Black Eyed Beans Stew

EssieSpice Black Eyed Beans Stew


  • 2-3 cups of black eyed beans - Boiled till soft and strained but retain about 1 cup of water from boiling the beans

  • 3 tablespoons of EssieSpice Coco-For-Garlic Sauce

  • 4 Tablespoons of Red Palm Oil

  • 1 teaspoon Tablespoon of Salt

  • 2 Medium Onions Sliced

  • 3 Tablespoons of Tomato Paste

  • 3 Medium Sized Tomatoes - Diced

  • 1 Tablespoon Ginger - Minced

  • 1 Tablespoon Fresh Garlic - Minced

  • 1 Scotch Bonnet pepper or Habanero - Ground

  • 1/3 Cup of ground smoked shrimp/ fish - Optional



  1. In a large pot add the red palm oil and allow to heat up for a few minutes on medium heat.

  2. Add the onions, tomato paste and ginger and stir until onions start to wilt

  3. Add the tomatoes, scotch bonnet, garlic, and tomatoes and stir till it’s all mixed evenly.

  4. Allow this to simmer on medium to low for 15-20 minutes or until the tomatoes are completely broken down and now the sauces is a consistency of a smooth paste

  5. Add the black eyed beans & water from boiling the beans and stir everything together, turn the heat up to medium and add the EssieSpice Coco-For-Garlic Sauce.

  6. Finally add the ground smoked fish/shrimp and salt stir all together and allow to simmer again for another 10 minutes and the sauce will be ready to serve with potatoes, rice, fonio or a crowd favorite, our EssieSpice Kelewele (Sweet Spiced Fried Plantains)

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