Easter Recipes How to prepare beans stew and kelewele

Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.

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Beans stew and kelewele (Telandeworld) play

Beans stew and kelewele (Telandeworld)

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Medium sized salmon


Scotch bonnets

Cloves of garlic

Palm oil

Vegetable oil

Salt to taste


Red beans

4-6 plantains, ripe but not past ripe, peeled and cut into bite-sized cubes

½ teaspoon of red-pepper

½ teaspoon peeled grated fresh ginger

All purpose spices

1 teaspoon salt


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1. Wash all vegetables.

2. Soak beans in water for one hour. Then boil until the beans are soft. Add more water when necessary until the beans are cooked and drain them in colander.

3. In another saucepan,heat the oil and add the onions, garlic, ginger and pepper until all the liquid evaporates.

3. Add the blended tomatoes. Remove all the bones from the salmon and add while stirring intermittently for 15 minutes.

4. Add salt and the cooked beans to the stew and stir. Lower the heat and cover saucepan.

5. Wash pepper, grated ginger and onion.

6. Grind all vegetables, add salt, spices and mix in a bowl.

7.Peel the plantain and slice in cubes form, wash and add to the mixture.

8. Pour oil in deep skillet, heat oil. Fry plantains until golden brown on both sides.

9. Drain on absorbent paper, keep in warmed oven until all the plantains are fried.

10. Serve beans and kelewele.

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