A savory stew of black-eyed beans cooked with palm oil, smoked fish, onions, and tomatoes, served over rice as a protein-rich Gambian meal.
Ingredients
2 cups black-eyed beans, soaked overnight
200g smoked fish, flaked
3 tbsp palm oil
2 large onions, diced
3 tomatoes, chopped
2 tbsp tomato paste
3 cloves garlic, minced
2 Maggi cubes
1 Scotch bonnet pepper
Salt to taste
4 cups water
Instructions
1Drain soaked beans and boil in fresh water for thirty minutes until just tender. Drain and set aside.
2Heat palm oil in a large pot. Saute onions and garlic until golden.
3Add tomato paste and chopped tomatoes. Cook for five minutes until the sauce thickens.
4Add the cooked beans and smoked fish. Stir to combine with the tomato base.
5Add Maggi cubes, Scotch bonnet, and enough water to just cover the beans. Simmer for twenty minutes.
6The stew is ready when the sauce is thick and beans are fully tender. Serve over steamed rice.
Did You Know?
Black-eyed beans are considered a symbol of good luck in many West African cultures, and nyambeh nyebeh is often served at New Year celebrations in The Gambia.