Red Red (Ghanaian Black-Eyed Pea Stew)

🛒 Ingredients

• Black-eyed peas, cooked 150 g · 160 kcal
• Palm oil 15 g · 135 kcal
• Onion, chopped 60 g · 24 kcal
• Canned chopped tomatoes 120 g · 24 kcal
• Scotch Bonnet pepper 5 g · 2 kcal
• Fresh ginger, grated 5 g · 4 kcal
• Garlic, minced 5 g · 7 kcal
• Ripe plantain 150 g · 135 kcal
• Vegetable oil (for frying) 15 g · 135 kcal

👨‍🍳 Instructions

1. If using dried black-eyed peas, rinse them thoroughly and soak overnight. Drain and rinse again, then boil in fresh water for 60-90 minutes until tender; drain.
2. Heat palm oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened and translucent, about 5-7 minutes.
3. Add minced garlic, grated ginger, and Scotch Bonnet pepper to the pot; cook for another 1-2 minutes until fragrant.
4. Stir in the canned chopped tomatoes and 1/2 cup of water, bringing the mixture to a simmer. Season with salt to taste.
5. Add the cooked black-eyed peas to the pot, stir well, and reduce heat to low. Let it simmer gently for at least 20-30 minutes, allowing the flavors to meld, adding more water if needed to reach desired consistency.
6. While the stew simmers, slice the ripe plantain diagonally into 1/2-inch thick pieces. Heat vegetable oil in a separate frying pan over medium-high heat.
7. Carefully fry the plantain slices in batches until golden brown and slightly crispy on both sides, about 2-3 minutes per side. Remove and drain on paper towels.
8. Serve the hot Red Red stew immediately, garnished with a few fried plantain slices on the side.