Ghanaian Red Red (Black-Eyed Pea Stew)

Ingredients

• 1 cup Dried black-eyed peas
• 2 ripe Plantains
• 2 medium Tomatoes
• 1 medium Onion
• 1 medium Red bell pepper
• 1/2 small Scotch bonnet pepper
• 1 tablespoon Ginger
• 3 tablespoons Vegetable oil
• 2 cups Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1The day before, place the 1 cup dried black-eyed peas in a large bowl and cover with plenty of cold water. Let soak for at least 4 hours, or preferably overnight. Drain and rinse the soaked peas before proceeding.
2. 2Heat the 3 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat, about 120°C. Add the 1 medium onion, diced, and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. 3Add the 1 tablespoon of ginger, 1 medium red bell pepper (diced), and 1/2 small Scotch bonnet pepper (finely chopped). Cook, stirring, for 2 minutes until fragrant.
4. 4Stir in the 2 medium tomatoes (diced), the drained and rinsed 1 cup black-eyed peas, and the 2 cups of vegetable broth. Increase the heat to medium-high and bring the mixture to a gentle simmer.
5. 5Reduce the heat to low, cover the pot, and let the stew cook for 40 to 50 minutes, or until the black-eyed peas are tender. Stir occasionally to prevent sticking.
6. 6While the stew is cooking, peel the 2 ripe plantains and cut them into 1.27 cm cubes. In a separate skillet, heat a little more vegetable oil over medium-high heat, about 177°C. Fry the diced plantains in batches until they are golden brown on all sides, about 3-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
7. 7Once the black-eyed peas are tender, season the stew with the 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir well to combine.
8. 8Ladle the hot stew into bowls and top generously with the fried plantains.

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