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black-eyed pea stew

Ghanaian Red Red (Black-Eyed Pea Stew) with Baked Plantains

Black-eyed peas simmered in a smoky tomato, onion, ginger and chili sauce with oven-baked sweet plantains. Naturally vegan, about 13g fiber a bowl.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Ghanaian, West African
Calories: 430
Ingredients Method

Ingredients
  

Baked plantains
  • 2 large very ripe plantains mostly black skin, sliced 1/2 inch thick on the diagonal
  • 1 tbsp avocado oil
  • 1/4 tsp sea salt
Stew
  • 2 tbsp avocado oil
  • 1 large red onion diced
  • 1 tbsp fresh ginger grated
  • 3 garlic cloves minced
  • 3 tbsp tomato paste
  • 1 1/2 tsp smoked paprika
  • 1 tsp curry powder
  • 1 can (14.5 oz) diced tomatoes
  • 2 cans (15 oz) black-eyed peas rinsed and drained
  • 1 scotch bonnet pepper whole, pricked
  • 3/4 cup water
  • 1 tsp sea salt
  • 1 lime cut in wedges

Method
 

  1. Heat the oven to 425 F. Toss the plantain slices with 1 tablespoon avocado oil and salt on a parchment-lined sheet pan. Bake 20 to 25 minutes, flipping once, until golden with dark edges.
  2. Meanwhile, heat 2 tablespoons avocado oil in a pot over medium heat. Cook the onion 5 minutes until soft, then add the ginger and garlic for 1 minute.
  3. Stir in the tomato paste, smoked paprika and curry powder. Cook 2 minutes until the paste darkens.
  4. Add the diced tomatoes, black-eyed peas, scotch bonnet, water and salt. Simmer, partly covered, 15 minutes, mashing a few beans against the pot to thicken the sauce.
  5. Remove the pepper and taste for salt. Serve the stew with the baked plantains and lime wedges.