Ghanaian Red Red (Bean Stew) with Fried Plantains

Ingredients

• 2 cups Black-Eyed Peas
• 3 tbsp Palm Oil
• 1 large Onion
• 2 cans (14.5 oz) Tomatoes
• 1 large Red Bell Pepper
• 1 small Scotch Bonnet Pepper
• 1 tbsp Ginger
• 2 cloves Garlic
• 2 cups Vegetable Broth
• 1 tsp Salt
• 2 large Plantains
• 1 cup Vegetable Oil (for frying)

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 preferably overnight. After soaking, drain the peas and rinse them well under cold water.
2. 2Heat the 3 tablespoons of Palm Oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 large Onion, chopped, and cook until it is softened and translucent, about 5 minutes.
3. 3Add the 1 large Red Bell Pepper, diced, along with the 1 tablespoon of Ginger, grated, and the 2 cloves of Garlic, minced, to the pot. Cook for 2 minutes more, stirring constantly, until fragrant.
4. 4Stir in the 2 cans (14.5 oz) of Tomatoes and the 1 small Scotch Bonnet Pepper. Cook this mixture for 5 minutes, allowing the flavors to meld.
5. 5Add the soaked and rinsed 2 cups of Black-Eyed Peas and the 2 cups of Vegetable Broth to the pot. Increase the heat to bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the peas are tender.
6. 6While the stew is simmering, prepare the plantains. Peel the 2 large Plantains and slice them into thick rounds, about 1/2-inch thick.
7. 7In a separate large frying pan, heat the 1 cup of Vegetable Oil over medium-high heat (375°F / 190°C). Carefully add the sliced plantains to the hot oil and fry them until they are golden brown on both sides, which should take about 3-4 minutes per side. Remove the fried plantains from the pan and place them on a plate lined with paper towels to drain any excess oil.
8. 8Once the black-eyed peas are tender, stir in the 1 teaspoon of Salt into the stew. Taste and adjust seasoning if needed. Serve the Ghanaian Red Red stew hot, topped with the golden fried plantains.

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