African · Lunch · Dinner
Red Red (Ghanaian Black-Eyed Pea Stew with Plantain)
Red red
Tender black-eyed peas simmered in a spiced tomato, ginger and scotch bonnet sauce, glossy and red from a modest swirl of palm oil. It comes with caramelised oven-baked ripe plantain instead of deep-fried slices.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 64% · Fat 23% · Protein 13%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 4 servings- 2 cans (15 oz each), about 3 cups drained480 gCanned black-eyed peas, drained and rinsed
- 2 tbsp27 gRed palm oil
- 1 large150 gOnion, finely chopped
- 3 cloves9 gGarlic, minced
- 1 tbsp6 gFresh ginger, grated
- 1 small10 gScotch bonnet pepper, seeded and minced
- 2 tbsp32 gTomato paste
- 3 medium370 gFresh ripe tomatoes, blended
- 1 cup240 gWater
- 1 tsp6 gSalt
- 2 large360 gRipe plantains (yellow with black spots), peeled
- 2 tsp9 gCanola oil
Steps
- 1
Heat the oven to 220 °C (425 °F) and line a baking tray with parchment.
- 2
Cut the peeled plantains into 1 cm thick diagonal slices.
- 3
Toss the plantain slices with the canola oil and 1/4 tsp of the salt, then spread them out in a single layer on the tray.
- 4
Bake the plantain for 20-25 minutes, turning once halfway, until golden and caramelised at the edges.
- 5
Meanwhile, warm the red palm oil in a large pan over medium heat.
- 6
Add the onion and cook for 5-6 minutes until soft and lightly golden.
- 7
Stir in the garlic, ginger and scotch bonnet and cook for 1 minute until fragrant.
- 8
Add the tomato paste and fry for 2 minutes, stirring, until it darkens slightly.
- 9
Pour in the blended tomatoes and simmer for 8 minutes, stirring now and then, until the sauce thickens and the oil starts to rise to the surface.
- 10
Add the black-eyed peas, the water and the remaining 3/4 tsp salt.
- 11
Simmer uncovered for 10 minutes, stirring occasionally and lightly mashing a few peas to thicken the stew.
- 12
Taste, brighten with a little extra scotch bonnet if you like, and serve the stew with the baked plantain on the side.
Swaps, storage and make-ahead
Swaps
- If you can't find red palm oil, use 2 tbsp of vegetable or canola oil with 1/2 tsp sweet paprika for colour, though the flavour will be milder.
- Swap the fresh tomatoes for one 14 oz can of crushed tomatoes to save time and make shopping easier.
- Use 1/2 tsp chilli flakes or a pinch of cayenne instead of the scotch bonnet for a gentler, more predictable heat.
- Cook about 1 1/4 cups dried black-eyed peas until tender instead of using canned, which lets you control the salt.
Storage
Refrigerate the stew within 2 hours in a covered container and eat within 3 to 4 days, reheating until steaming hot and adding a splash of water if it has thickened. The baked plantain is best eaten fresh, but leftovers keep in the fridge for up to 3 to 4 days and can be rewarmed in a hot oven or pan.
Make ahead
The stew can be made a day or two ahead and chilled, and its flavour often improves overnight. Bake the plantain just before serving for the best caramelised texture.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Red Red (Ghanaian Black-Eyed Pea Stew with Plantain) in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (425 g) | Per 100 g | |
|---|---|---|
| Calories | 372 kcal | 88 kcal |
| Protein | 12.2 g | 2.9 g |
| Carbohydrates | 63.5 g | 14.9 g |
| of which sugars | 24.9 g | 5.9 g |
| Fiber | 11.5 g | 2.7 g |
| Fat | 10.2 g | 2.4 g |
| of which saturated | 3.7 g | 0.9 g |
| Sodium | 839 mg | 197 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
