Red Red (Ghanaian Bean Stew) with Plantain Fufu

Ingredients

• 2 cups Black-Eyed Peas
• 4 medium Tomatoes
• 1 medium Onion
• 1 medium Red Bell Pepper
• 1 tablespoon Ginger
• 2 cloves Garlic
• 2 tablespoons Vegetable Oil
• 1 tablespoon Palm Oil (optional)
• 1/2 small Scotch Bonnet Pepper (optional)
• 1/2 teaspoon Salt
• 4 each Ripe Plantains

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. Once soaked, drain the 2 cups of black-eyed peas and rinse them thoroughly under cold water.
2. 2Finely chop the 1 medium onion. Mince the 2 cloves of garlic and grate the 1 tablespoon of ginger. Dice the 4 medium tomatoes and the 1 medium red bell pepper into roughly 1/2-inch pieces.
3. 3Heat the 2 tablespoons of vegetable oil and the 1 tablespoon of palm oil (if using) in a large heavy-bottomed pot over medium-high heat (375°F / 190°C). Add the chopped 1 medium onion and cook, stirring occasionally, until it begins to soften, about 5-7 minutes. Add the minced 2 cloves of garlic and grated 1 tablespoon of ginger and cook for 1 minute more until fragrant, stirring constantly.
4. 4Add the diced 4 medium tomatoes and diced 1 medium red bell pepper to the pot. Cook, stirring occasionally, until the tomatoes and bell pepper have softened, about 8-10 minutes. Stir in the rinsed black-eyed peas, the 1/2 teaspoon of salt, and the 1/2 small scotch bonnet pepper (if using).
5. 5Pour in enough water to cover the beans by about 2 inches. Bring the mixture to a rolling boil over high heat (212°F / 100°C). Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 40-45 minutes, or until the black-eyed peas are tender when pierced with a fork. Stir occasionally to prevent sticking.
6. 6While the beans are simmering, peel the 4 each ripe plantains. Cut them into 1-inch chunks. Place the 4 each ripe plantain chunks in a medium saucepan and cover with water. Bring to a boil over high heat (212°F / 100°C), then reduce heat to medium and cook until very tender, about 15-20 minutes. Drain the plantains thoroughly.
7. 7Transfer the cooked 4 each ripe plantains to a sturdy bowl or a food processor. Mash them vigorously with a pestle or process until they form a smooth, elastic dough. This is your plantain fufu.
8. 8Serve the hot red red stew immediately with a portion of the plantain fufu on the side.

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