Gluten-Free Masa with Spicy Black-Eyed Pea Stew (Red Red)

Ingredients

• 2 cups Corn flour (fine)
• 2 cups Water
• 1 tbsp Sugar
• 1/2 tsp Salt
• 2 tbsp Vegetable oil
• 2 cups Black-eyed peas
• 3 tbsp Palm oil
• 1 medium Onion
• 3 medium Tomatoes
• 1 small Scotch bonnet pepper
• 1 tsp Ginger
• 2 cloves Garlic
• 2 medium Plantain (ripe)

Instructions

1. 1In a medium bowl, combine the 2 cups of corn flour, 2 cups of water, 1 tablespoon of sugar, and 1/2 teaspoon of salt to create a batter. Whisk until smooth, then cover the bowl and let the batter rest at room temperature for at least 30 minutes.
2. 2While the masa batter rests, prepare the black-eyed peas. Place the 2 cups of black-eyed peas in a bowl and cover them with water. Let them soak for at least 2 hours. After soaking, drain the peas and place them in a pot. Cover with fresh water and boil until they are tender, which typically takes about 30-45 minutes. Drain the cooked peas and set them aside.
3. 3Prepare the stew base. In a large, heavy-bottomed pot, heat the 3 tablespoons of palm oil over medium heat (about 300°F or 150°C). Add the 1 medium onion, chopped into small pieces, and cook until it becomes soft and translucent, about 5-7 minutes.
4. 4Add the blended 3 medium tomatoes, 1 small Scotch bonnet pepper (finely minced or blended), 1 teaspoon of ginger (grated or minced), and 2 cloves of garlic (minced) to the pot with the onions. Stir well and cook this mixture for 10 minutes, stirring occasionally, until the sauce has thickened slightly and the raw tomato smell has disappeared.
5. 5Add the 2 cups of boiled black-eyed peas to the tomato and pepper mixture in the pot. Stir everything together, then reduce the heat to low, cover the pot, and let the stew simmer for 15 minutes, allowing the flavors to meld.
6. 6While the stew simmers, prepare the masa. Heat the 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F or 175°C). Carefully spoon about 1/4 cup of the rested masa batter into the hot oil for each masa cake. Fry for 3-5 minutes per side, until the masa is golden brown and cooked through. Remove the cooked masa from the skillet and place it on a plate lined with paper towels to drain excess oil.
7. 7Prepare the plantains. Peel the 2 medium ripe plantains and slice them into 1/2-inch thick rounds. In the same skillet used for the masa (or a separate one if preferred), add a little more vegetable oil if needed and fry the plantain slices over medium heat until they are golden brown and caramelized on both sides, about 3-4 minutes per side.
8. 8Serve the cooked masa cakes hot, topped with the spicy black-eyed pea stew (Red Red). Arrange the fried plantain slices alongside the masa and stew.

Substitutions

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