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Equatorial Guinean succotash, corn and bean stew

Name: Equatorial Guinean succotash, corn and bean stew
Total time: 55 min
Yield: 4 servings
Ingredients: 300 g Corn; 250 g Black-eyed peas; 150 g Poisson fumé; 2 tbsp Palm oil; 1 Onion; 2 Tomato; 1 Chili pepper

Preparation time: 55 min
Servings: 4 servings

Ingredients

4 servings

Corn — to buy300 g
Black-eyed peas — to buy250 g
Poisson fumé — to buy150 g
Palm oil — to buy2 tbsp
Onion — to buy1
Tomato — to buy2
Chili pepper — to buy1

Preparation

Soak the black-eyed peas the night before if starting from dried beans, or use pre-cooked beans to save time.
Heat the palm oil in a pot, sauté the sliced onion for 3 minutes.
Add the flaked smoked fish and sauté 3 minutes to flavour the oil.
Add the diced tomato and the chili, let it stew 5 minutes.
Stir in the corn, the drained beans and 300 ml of water, season lightly with salt.
Cover and simmer 25 minutes over low heat, stirring from time to time, until everything is tender and the sauce has reduced.
Serve hot, this hearty stew is a meal on its own or a side for rice.