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.
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INGREDIENTS
Nutrition- 1
- 1
- 1
- 1⁄2teaspoon grated fresh ginger
- 1⁄8teaspoon cayenne pepper
- 1(28 ounce) can crushed tomatoes
- 1
- 1⁄4teaspoon sea salt
- 1tablespoon butter
- 1
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DIRECTIONS
- 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.
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