Ghanaian Red Red

Instructions

1. Prepare the black-eyed peas
   After soaking the black-eyed peas overnight, rinse them thoroughly. Place in a large pot, cover with water, and cook over medium heat for about 40 minutes until soft but not mushy. Drain and set aside.
2. Make the tomato base
   Heat palm oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and ginger, cooking for another 2 minutes until fragrant.
3. Create the stew
   Add tomato paste to the pot and stir for 2 minutes. Add diced tomatoes, scotch bonnet pepper, ground crayfish (if using), curry powder, and crumbled bouillon cube. Cook for 10 minutes, stirring occasionally until tomatoes break down and form a thick sauce.
4. Combine with beans
   Add the cooked black-eyed peas to the tomato sauce. Add enough water to just cover the beans if needed. Simmer on low heat for about 20 minutes, stirring occasionally to prevent sticking. The stew should thicken but not dry out completely.
5. Season the stew
   Taste and adjust seasoning with salt and pepper. The stew should be well-seasoned and slightly spicy. Allow to simmer for another 5 minutes after seasoning.
6. Fry the plantains
   While the stew is simmering, heat oil in a separate pan for frying. Once hot, fry plantain slices in batches until golden brown on both sides, about 2-3 minutes per side. Remove and drain on paper towels to absorb excess oil.
7. Serve
   Serve the red-red stew hot with the fried plantains on the side. Garnish with fresh cilantro or parsley for color and additional flavor.