JesseEatzA thick, savory Liberian bean stew enriched with palm oil and smoked proteins, offering a creamy texture and deep, earthy flavors.
Rinse the black-eyed peas and place them in a large pot with 6 cups of water. Bring to a boil, then reduce heat and simmer until the beans are very soft.
Soaking the beans overnight can reduce the cook time significantly.
While the beans cook, prepare the aromatics by dicing the onion, mincing the garlic, and finely chopping the habanero.
In a separate pan, heat the red palm oil over medium heat. Sauté the onions until translucent, about 5 minutes. Add the garlic and habanero and cook for another 2 minutes until fragrant.
Add the cubed beef to the palm oil mixture and brown on all sides. Stir in the flaked smoked fish and bouillon cubes.
The smoked fish provides the signature 'country' flavor of the dish.
Once the beans are soft, use a wooden spoon to lightly mash about a third of them against the side of the pot to create a thick, creamy base.
Pour the palm oil and meat mixture into the pot with the beans. Stir well to combine. Simmer everything together on low heat for another 15-20 minutes until the stew is thick and the flavors have melded.
Taste and adjust salt if needed. Serve hot over a bed of fluffy white rice.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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