Red Red
Silky black-eyed pea stew in palm oil, with sweet fried plantain on the side.
- Total time
- 1 hr 10 min
- Serves
- 4
- Level
- Easy
Named for its two red ingredients, palm oil and ripe plantain, red red is a comforting vegetarian-friendly bean stew. It is hearty, a little smoky and perfect with gari or rice. It is also very forgiving for beginners.
Ingredients
Stew
- 2 cups black-eyed peas, soaked 4 hours
- 1/2 cup red palm oil
- 2 onions, chopped
- 3 ripe tomatoes, blended
- 2 tbsp tomato paste
- 1 to 2 scotch bonnets
- 1 inch ginger and 2 cloves garlic
- 1 tbsp smoked fish or crayfish powder (optional)
- Salt, to taste
To serve
- Fried ripe plantain
- Gari (optional), or steamed rice
Method
- 01
Boil the soaked beans in fresh water for 40 minutes until soft. Drain but keep 1 cup of the cooking water.
- 02
Heat the palm oil gently for 2 minutes. Do not let it smoke. Add the onions and fry for 5 minutes.
- 03
Add the ginger, garlic and tomato paste. Fry for 3 minutes.
- 04
Add the blended tomatoes and pepper and cook for 15 minutes until thick.
- 05
Stir in the beans, smoked fish or crayfish, salt and enough reserved water for a stew-like texture.
- 06
Simmer for 10 to 15 minutes, mashing a few beans to thicken.
- 07
Fry sliced ripe plantain until caramelised. Serve beside the stew, with gari if you like.
Kitchen tips
- Warm the palm oil without letting it smoke for a deeper, less bitter flavour.
- Mash a few beans to give the sauce body.
- Sprinkle gari on top for a traditional texture.
Cooking abroad?
Red palm oil is easy to find online and in African grocery stores. Avoid refined palm oil, as it lacks the colour and flavour.
