This slow-cooked black-eyed peas stew is the ultimate belly warmer to keep you toasty and full. Red red is a traditional Ghanaian dish made with West African beans, palm oil and tomatoes. A hearty and wholesome stew perfect for all the family. The ultimate comforting main, this delicious Ghanaian recipe combines a rich beans stew with fried plantain. A spin on a family favourite, a hearty meal that is sure to go down as a treat.
for 6 servings
- 5 canned black–eyed peas, drained or 600g dried beans
- 100ml palm oil or Canola oil
- 1 medium onion, chopped
- Minced ginger and garlic
- ½ tbsp dried chilli flakes
- ½ red scotch bonnet chilli
- ½ tbsp curry powder
- 1 tbsp bouillon powder
- 1 x 400g tin chopped tomatoes
- 4 plum tomatoes, roughly chopped
- 1 tbsp tomato purée
- 2 tbsp crayfish (optional)
- 1 medium leek, finely chopped
- Salt to taste
- 6 ripe plantains, sliced diagonal
Tip: If you have a pressure cooker, use it to cook the beans till soft. It reduces the cooking time considerably.
- If using dried beans, soak the beans in cold water for about 5 hours OR cover and let sit overnight.
- Boil beans for 5 minutes. Drain the beans, and rinse with cold water and set aside.
- If using canned beans, skip above steps and start from the next step.
- Heat palm oil in a large pot over medium-high heat.
- Now add the onion, garlic, ginger, chilli flakes and scotch bonnet and fry gently until the onion is translucent.
- Add the tomatoes, tomato purée, salt and pepper and cook.
- Add the curry and chilli powders and stir well. Also add the crayfish, bouillon powder and salt to taste. Adjust seasoning to your taste as you cook.
- Fry at medium heat for about 20 minutes. Stir in the leek and cover. Stir at short intervals till the oil has completely separated from the tomato puree.
- If you are happy with the taste of the stew/sauce, add the beans, reduce the heat and cook for 30 minutes.
- Stirring occasionally to make sure everything is well incorporated. Cook until the beans are tender and the beans and stew now giving thick-creamy consistency.
- Put the sliced plantain in a medium bowl, add a little salt and toss together to ensure the plantain is evenly salted.
- Preheat a deep-fat fryer to 180C. If using frying pan, pour generous quantity of vegetable oil into a frying pan and allow to heat. CAUTION: hot oil can be dangerous. Do not leave unattended!
- Fry the plantain in batches, leaving enough room for the slices to fry evenly.
- Once it turns golden, flip the slices over to get the other side fried too. Fry till a desired browning is achieved.
- Remove and place in a sieve to drain out the oil, or drain on kitchen paper. Repeat step for frying the remaining plantain.
- To serve, ladle beans stew in your plate and top with fried plantain.
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