Ghanaian · Vegetarian

Red Red with Fried Plantains

Name: Red Red with Fried Plantains
Cuisine: Ghanaian
Ingredients: 900 g Cooked black-eyed peas, drained; 45 ml Red palm oil; 250 g Onion; 20 g Fresh ginger; 5 g Scotch bonnet chilli; 40 g Tomato paste; 400 g Canned chopped tomatoes; 200 ml Water; 6 g Salt; 1.2 kg Ripe plantains, unpeeled; 80 ml Vegetable oil

Servings

Ingredients

Cooked black-eyed peas, drained900 g
Red palm oil45 ml
Onion250 g
Fresh ginger20 g
Scotch bonnet chilli5 g
Tomato paste40 g
Canned chopped tomatoes400 g
Water200 ml
Salt6 g
Ripe plantains, unpeeled1 ¼ kg
Vegetable oil80 ml

Original recipe serves about 4.

Method

1
Heat the red palm oil in a saucepan. Add the chopped onion and cook for 7 minutes. Add the grated ginger and minced chilli and cook for 1 minute.
2
Stir in the tomato paste, followed by the chopped tomatoes, water and salt. Simmer uncovered for 15 minutes, stirring occasionally.
3
Add the drained black-eyed peas and simmer for 15 minutes, mashing a few against the side of the pan to thicken the sauce.
4
Peel the plantains and cut diagonally into 1 cm slices. Heat the vegetable oil in a large frying pan and fry in batches for 3–4 minutes per side until deep golden and tender. Divide the bean stew and plantains among four plates.

Recipe source: TheMealDB