Red Red
Experience the rich flavors of Ghana with this black-eyed pea stew, enhanced by red palm oil and tomatoes, served alongside fried sweet plantains.
Contents (2 sections)▾
Ingredients
- 300 g black-eyed peas, soaked overnight
- 100 ml red palm oil
- 400 g tomatoes, chopped
- 1 large onion, diced
- 100 g dried fish or shrimp, soaked
- 2 ripe sweet plantains, sliced
- Salt, to taste
- Pepper, to taste
Steps
In a medium pot, heat the red palm oil over medium heat until fragrant, about 2 minutes. This step is crucial as it brings out the unique flavor of the oil.
Add the diced onions and sauté until translucent, about 5 minutes. This softens the onions, allowing their sweetness to enhance the stew.
Stir in the chopped tomatoes, cooking for another 5 minutes until they break down into a sauce. This forms the base of your stew.
Add the soaked black-eyed peas and enough water to cover them. Season with salt and pepper. Simmer for 15-20 minutes until the peas are tender. Stir occasionally to prevent sticking.
Meanwhile, in a separate pan, fry the sliced sweet plantains in a little oil over medium heat until golden brown on both sides, about 3-4 minutes per side.
Once the black-eyed peas are cooked, add the soaked dried fish or shrimp, allowing it to heat through for about 2-3 minutes. This adds a savory depth to the stew.
Why this works
The combination of black-eyed peas and red palm oil creates a hearty stew that is both satisfying and flavorful. The two reds—palm oil and tomatoes—not only contribute to the dish's vibrant color but also enhance its taste profile, with the oil providing a rich, nutty flavor and the tomatoes adding acidity. The trick with black-eyed peas is ensuring they are tender but not mushy, which can be achieved by soaking them overnight and simmering them just until cooked through. If the stew seems too thick, simply add a bit more water to achieve the desired consistency. The fried plantains add a sweet contrast, balancing the savory stew beautifully. This dish is not just delicious; it’s a complete meal that embodies the essence of Ghanaian cuisine.
Get new essays in your inbox
Weekly notes on flavor, fermentation, and the history of taste.