Ghanaian Red Red with Fried Plantains and White Rice

Name: Ghanaian Red Red with Fried Plantains and White Rice
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 3 servings
Cuisine: Ghanaian
Ingredients: 2 can black-eyed peas (rinsed and drained); 0.25 cup red palm oil; 1 yellow onion (medium, finely diced); 3 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 can diced tomatoes; 2 tablespoon tomato paste; 1 teaspoon chili powder; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 cup white rice (uncooked); 2 cup water; 2 plantains (peeled and sliced into 1/2-inch rounds); 0.25 cup vegetable oil

A comforting, traditional Ghanaian black-eyed pea stew cooked in red palm oil and warm spices, served alongside sweet golden fried plantains and fluffy rice.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 3
Cuisine: Ghanaian
Difficulty: Easy

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
High-Fiber
Low-Cholesterol

Ingredients

2 can black-eyed peas (rinsed and drained)
0.25 cup red palm oil
1 yellow onion (medium, finely diced)
3 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 can diced tomatoes
2 tablespoon tomato paste
1 teaspoon chili powder
1 teaspoon salt
0.5 teaspoon black pepper
1 cup white rice (uncooked)
2 cup water
2 plantains (peeled and sliced into 1/2-inch rounds)
0.25 cup vegetable oil

Instructions

In a medium saucepan, combine 1 cup white rice and 2 cups water. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until rice is tender and water is absorbed.
Heat 1/4 cup red palm oil in a large skillet over medium heat. Add diced yellow onion and sauté for 5 minutes until soft and translucent.
Stir in minced garlic, grated fresh ginger, and 2 tablespoons tomato paste. Cook for 2 minutes until fragrant.
Add 1 can diced tomatoes, 1 teaspoon chili powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer sauce gently over low heat for 15 minutes to allow flavors to deepen.
Add 2 cans black-eyed peas to the skillet. Stir thoroughly, cover, and let simmer gently for 15 minutes, stirring occasionally.
While stew simmers, heat 1/4 cup vegetable oil in a separate frying pan over medium-high heat. Add plantain slices in a single layer and fry for 3 to 4 minutes per side until golden brown and caramelized. Drain on paper towels.
Serve warm black-eyed pea stew with cooked white rice and golden fried plantains on the side.

Notes

For authentic flavor, use yellow plantains with plenty of black spots as they are sweet and caramelize perfectly when fried.

Nutrition (per serving)

Calories: 610
Protein: 14 g
Carbohydrates: 98 g
Fat: 19 g
Fiber: 12 g
Sodium: 980 mg
Saturated Fat: 7 g
Sugar: 18 g