Easy Adzuki Bean Stew with Smoked Fish

Name: Easy Adzuki Bean Stew with Smoked Fish (Asedua)
Yield: Makes 4 to 6 servings
Cuisine: Ghanaian
Ingredients: ½ pound smoked fish with skin and bones removed (mackerel, whiting haddock, whitefish, trout, etc.); 1 (8-ounce) can tomato sauce; ½ teaspoon salt or seasoned salt (or to taste); 1 cup adzuki beans, washed, soaked, and cooked till tender; ¼ to ½ teaspoon dried ground red pepper, and/or some minced fresh chili pepper (1 seeded jalapeno for mild, 1 green cayenne for hot, or ½ a seeded green or red habanero for very hot); ¼ to ⅓ cup palm oil, if available, or substitute peanut or other vegetable oil (if you are new to palm oil, use half palm oil and half another vegetable oil); ½ to 1-inch piece fresh ginger, grated (optional); 2 cloves garlic, minced or crushed (optional); 1 medium onion, chopped or sliced

Asedua

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

In Ghana, bean (or “beans”) stew is commonly prepared with cowpeas, especially black-eyed peas or a small red type. Adzuki beans can be substituted, as in this version. This is a great “everyday” stew: easy to make, freezes well, and tastes even better the next day.

Ingredients

¼ to ⅓ cup palm oil, if available, or substitute peanut or other vegetable oil (if you are new to palm oil, use half palm oil and half another vegetable oil)

Method

Directions

Heat oil in a heavy skillet on medium heat. Add the onion and cook until translucent.
If using fresh garlic, ginger, and/or chili peppers, add them and stir and cook for 2 minutes. Add the tomato sauce.
Break the fish into pieces and add to the stew, along with the drained adzuki beans, 1 cup of water, the dried red pepper, if usi

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