Black-Eyed Peas and Tomatoes With Sauteed Plantains(Or Bananas)

Total Time
Prep 15 mins
Cook 35 mins

Inspired by the dish Red-Red from Ghana, this simple stew of tomatoes and black-eyed peas is traditionally served with fried plantains with variations all over Africa. Sauteéd bananas are a great substitute and the flavor combination, while unusual, is tasty and balanced. This recipe was inspired by Whole Planet Foundation microcredit clients.

Ingredients Nutrition


  1. Heat oil in a large high-sided skillet over medium heat.
  2. Add onion and cook about 10 minutes or until golden and tender, stirring frequently.
  3. Stir in garlic, ginger and cayenne and cook for 1 minute, stirring constantly. Add tomatoes and peas and bring to a simmer. Cook 15 minutes or until peas are tender and flavors blended. Stir in salt.
  4. Meanwhile, melt butter in a separate skillet over medium-high heat. Reduce heat to medium, add plantains or bananas and cook about 5-8 minutes or until browned on both sides, gently flipping halfway through cooking.
  5. Serve alongside black-eyed peas in a shallow bowl.
Most Helpful

Oh yeah! We finished this; must make more next time. I cooked my own black eye peas....2c which made about 6c cooked which was about double the recipe. Love the flavors. It's an easy & delicious recipe. The plantains are so good, I recommend figuring 1 per person. ;) Made for African Tag 3/12. Thank you, Sharon!

Elmotoo March 14, 2012