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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.
- 14.79 ml olive oil (or canola oil)
- 1 onion, thinly sliced
- 1 garlic clove, finely chopped
- 2.46 ml grated fresh ginger
- 0.59 ml cayenne pepper
- 793.78 g can crushed tomatoes
- 425.24 g can black-eyed peas, rinsed and drained
- 1.23 ml sea salt
- 14.79 ml butter
- 1 large ripe plantain, halved lengthwise and cut into chunks (or 2 firm bananas)
- Heat oil in a large high-sided skillet over medium heat.
- Add onion and cook about 10 minutes or until golden and tender, stirring frequently.
- 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.
- 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.
- Serve alongside black-eyed peas in a shallow bowl.
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!