Hono Cooks: Stewed pinto beans with smoked trout

This stewed pinto beans with smoked trout is a simple lunch idea that will get you in and out of the kitchen in no time.  Sweet plantains? Spicy , flavorsome, smoky stewed beans? Count me in. Dodo and beans as we call it in Cameroon.

Preparation time: 10 mins
Cook time: 30 mins
Serving for 4 people


  • 2 cups cooked pinto beans (salted)
  • 1 cup diced roma tomatoes
  • 2 sprigs Parsley
  • 1 large scotch bonnet or harbanero
  • 1 small Onions (1/2 sliced, 1/2 blended with parsley and garlic)
  • 3 cloves garlic
  • small whole smoked trout
  • 1-2 Tbsp palm oil
  • 1/4 cup crayfish


  • Heat palm oil in a medium skillet until It gets smoky. Add in onions and sauté for 2-3 minutes. Add in roma tomatoes and cook for another 3-5 minutes.
  • Break trout into smaller pieces and add into slillet. Add in 1/4 cup of water, blended fresh spices (garlic, harbanero and onions) cover and simmer for 5 minutes.
  • Add in cooked beans , crayfish, gently stir and let simmer for about 15 minutes. Add another 1/4 cup of water if too thick.
  • Season to taste. Serve with fried ripe plantains or rice


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