Recipe by Sharon123
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.
Top Review by Elmotoo
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!
- 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)
Directions See How It's Made
- 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.