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: 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); 1 medium onion, chopped or sliced; 2 cloves garlic, minced or crushed (optional); 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); 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 teaspoon salt or seasoned salt (or to taste); ½ teaspoon salt or seasoned salt (or to taste); ½ pound smoked fish with skin and bones removed (mackerel, whiting haddock, whitefish, trout, etc.); 1 cup adzuki beans, washed, soaked, and cooked till tender; ½ pound smoked fish with skin and bones removed (mackerel, whiting haddock, whitefish, trout, etc.); ½ pound smoked fish with skin and bones removed (mackerel, whiting haddock, whitefish, trout, etc.); ½ pound smoked fish with skin and bones removed (mackerel, whiting haddock, whitefish, trout, etc.); ½ pound smoked fish with skin and bones removed (mackerel, whiting haddock, whitefish, trout, etc.); 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); 1 (8-ounce) can tomato sauce; 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 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 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 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); ½ to 1-inch piece fresh ginger, grated (optional); 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)

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