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Ingredients: 600g pre-boiled beans, 6 medium tomatoes, 3 heaped tbsp crayfish, 12 beef meatballs, 6 garlic cloves, ghost peppers, onions, salt, maggi, thumb-sized root ginger
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Tip: fried fish can be used instead of meatballs.
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1 - Blend ginger, garlic, 1 ghost pepper and half onion
2 - Combine the mixture with half a cup of water and add salt and maggi to taste
3 - Add to the meatballs and cook in a sauce pan for 10 mins
4 - Separate meatballs from the stock and fry them in shallow oil until brown
5 - Stir fry the onions and tomatoes in a pot for about 10 mins or until the tomatoes start to dry out
6 - Add the meat stock to the pot, cook for a further 10 mins
7 - At this point another ghost pepper or more maggi can be added as required
8 - Put in the beans and meatballs and stir occasionally until the consistency begins to thicken
9 - Stir in the crayfish and cover for about 5 mins
10 - 300ml of hot vegetable oil can be added at the end if desired
This serves 5-6 people. Can be eaten with plantains, rice, yam or puff-puff
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