Ghanaian Red Red (Bean Stew)

Ingredients

• 2 cups Black-eyed peas
• 3 tablespoons Red palm oil
• 1 medium Onion
• 4 medium Tomatoes
• 1/2 small Scotch bonnet pepper
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 ripe Plantains
• 2 tablespoons Vegetable oil

Instructions

1. 1Place the 2 cups of black-eyed peas in a large bowl and cover with plenty of water. Let them soak for at least 4 hours or overnight. Drain and rinse the soaked peas thoroughly.
2. 2In a large heavy-bottomed pot, heat the 3 tablespoons of red palm oil over medium heat (350°F / 175°C). Add the 1 medium onion, chopped into 1/2-inch pieces, and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. 3Add the 4 medium tomatoes, finely chopped, the 1/2 small scotch bonnet pepper, finely minced, the 1 tablespoon of ginger, grated, and the 2 cloves of garlic, minced. Cook for 8-10 minutes, stirring frequently, until the tomatoes have broken down and the mixture is fragrant.
4. 4Stir in the drained and rinsed black-eyed peas, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Add enough water to cover the peas by about 2 inches. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the peas are tender when pierced with a fork.
5. 5While the stew is simmering, peel the 2 ripe plantains. Cut them into 1/2-inch thick rounds.
6. 6In a large skillet, heat the 2 tablespoons of vegetable oil over medium-high heat (375°F / 190°C). Carefully add the plantain pieces in a single layer, working in batches if necessary. Fry for 3-5 minutes per side, until golden brown and caramelized. Remove the fried plantains from the skillet and place them on a plate lined with paper towels.
7. 7Serve the hot bean stew in bowls, topped with the fried plantains.

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