Red Red (Ghanaian Black-Eyed Pea Stew)

• 2 cupsblack-eyed peas, cooked, or two 15 oz cans drained
• 3 tbspred palm oil
• 1 yellow onion, chopped
• 3 clovesgarlic, minced
• 1 tbspginger, grated
• 3 tomatoes, chopped
• 2 tbsptomato paste
• 1 scotch bonnet, whole
• 1 cupvegetable broth
• 1 tspsalt
• 3 ripe plantains, sliced
• 1/2 cupvegetable oil, for frying
• 1/2 tspsalt

quantities scale with servings

Method

1. 1

   Heat palm oil in a pot. Cook onion 5 min until soft and golden. Add garlic and ginger for 1 min.

2. 2

   Stir in tomato paste for 2 min, then tomatoes. Cook 8 min until broken down.

3. 3

   Add scotch bonnet, broth, and salt. Simmer 15 min.

4. 4

   Add the beans and simmer 10 min. Remove the pepper.

5. 5

   Fry plantains in oil in a skillet over medium heat 3 min per side until deeply browned and caramelized.

6. 6

   Serve the stew with plantains alongside.