Ingredients
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2-3 cups of black eyed beans - Boiled till soft and strained but retain about 1 cup of water from boiling the beans
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3 tablespoons of EssieSpice Coco-For-Garlic Sauce
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4 Tablespoons of Red Palm Oil
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1 teaspoon Tablespoon of Salt
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2 Medium Onions Sliced
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3 Tablespoons of Tomato Paste
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3 Medium Sized Tomatoes - Diced
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1 Tablespoon Ginger - Minced
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1 Tablespoon Fresh Garlic - Minced
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1 Scotch Bonnet pepper or Habanero - Ground
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1/3 Cup of ground smoked shrimp/ fish - Optional
Preparation
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In a large pot add the red palm oil and allow to heat up for a few minutes on medium heat.
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Add the onions, tomato paste and ginger and stir until onions start to wilt
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Add the tomatoes, scotch bonnet, garlic, and tomatoes and stir till it’s all mixed evenly.
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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
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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.
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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)