Ghanaian Red Red (Bean Stew)
A hearty and flavorful Ghanaian bean stew, traditionally made with black-eyed peas and served with fried plantains. This recipe ensures no shellfish contamination.
Ingredients
- about 450 g Black-eyed peas (dried)
- 1/4 cup Palm oil (or vegetable oil)
- 1 large Onion
- 1 28oz can Tomatoes (canned, diced)
- 1 large Red bell pepper
- 1/2 small Scotch bonnet pepper (optional)
- 1 tbsp Ginger
- 2 cloves Garlic
- 2 cups Vegetable broth
- 1 tsp Salt
- 4 large Fried plantains (for serving)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak the black-eyed peas in water for at least 4 hours, or overnight. Drain and rinse.
- 2Heat palm oil (or vegetable oil) in a large pot over medium heat.
- 3Sauté the chopped onion, red bell pepper, and scotch bonnet pepper (if using) until softened.
- 4Add minced ginger and garlic, and cook for another minute.
- 5Add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down.
- 6Add the soaked black-eyed peas and vegetable broth. Bring to a boil, then reduce heat and simmer for about 30-40 minutes, or until the beans are tender.
- 7Season with salt to taste.
- 8Serve hot with fried plantains.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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