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

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil (or canola oil)
• 1  onion, thinly sliced
• 1  garlic clove, finely chopped
• 1⁄2 teaspoon  grated fresh ginger
• 1⁄8 teaspoon cayenne pepper
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1⁄4 teaspoon sea salt
• 1  tablespoon butter
• 1  large  ripe plantain, halved lengthwise and cut into chunks (or 2 firm bananas)

Directions

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.