Red Red
Spicy Ghanaian black-eyed pea stew with fried plantains
Ingredients
Instructions
-
Prepare the beansPlace the soaked and drained black-eyed peas in a large pot. Cover with water, bring to a boil, then reduce heat and simmer for about 30 minutes until tender but not mushy. Drain and set aside.
-
Make the stew baseHeat palm oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.
-
Create the sauceAdd tomato paste to the pot and cook for 2 minutes, stirring constantly. Add diced tomatoes, scotch bonnet peppers, ground crayfish (if using), curry powder, and dried thyme. Cook for 10-15 minutes until tomatoes break down and form a thick sauce.
-
Combine beans and sauceAdd the cooked black-eyed peas to the tomato sauce. Season with salt and pepper. Add a little water if needed to achieve desired consistency. Simmer for 10-15 minutes to allow flavors to meld together, stirring occasionally to prevent sticking.
-
Prepare the plantainsWhile the stew simmers, peel and diagonally slice the plantains into 1/2-inch thick pieces. Heat vegetable oil in a skillet over medium-high heat. Fry plantain slices in batches until golden brown on both sides, about 2-3 minutes per side. Transfer to paper towels to drain excess oil.
-
Serve the dishSpoon the red-red stew into serving bowls. Arrange fried plantains alongside or on top of the stew. Garnish with fresh cilantro or parsley. Serve hot as a main dish.
Nutritional Information
520
Calories
per serving
15
Protein
g per serving
78
Carbohydrates
g per serving
18
Total Fat
g per serving
4
Saturated Fat
g per serving
12
Fiber
g per serving
24
Sugar
g per serving
620
Sodium
mg per serving
35
Vitamin C
mg per serving
3.8
Iron
mg per serving
Red Red is Also Known As
Red-Red, Ghana Bean Stew, Beans and Plantain, Adzuki Bean Stew or Tubaani
