Ghanaian Red Red with Fried Plantains
A hearty West African bean stew with crispy plantains
Dive into the rich flavors of Ghana with this comforting dish featuring a spicy bean stew paired with sweet, fried plantains.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Red Red (Bean Stew)
For the Fried Plantains
Preparation
Marinating the Beans
Combine the beans
In a large bowl, combine the black-eyed peas, a pinch of salt, and set aside to absorb flavors.
Ensure the beans are thoroughly cooked before adding to the stew to avoid a hard texture.
Preparing the Stew Base
Heat oil
Heat 2 tablespoons of oil in a pot over medium heat.
Sauté aromatics
Add onions, garlic, and ginger, sauté until the onions are translucent.
Cook peppers and tomatoes
Stir in red bell peppers and tomatoes, cooking for another 5 minutes.
For a smoky flavor, consider adding a pinch of smoked paprika.
Cooking Process
Stew Creation
Add tomato paste and cayenne pepper to the onion mixture, stirring well, then add the beans and simmer for 20 minutes.
Plantain Frying
Heat vegetable oil in a skillet, fry plantain slices until golden brown, then drain on paper towels.
Final Seasoning
Adjust salt and pepper in the stew to taste before serving.
Plating & Serving
Ghanaian Red Red with Fried Plantains
Ghanaian Red Red with Fried Plantains
Plating & Serving
Ladle the warm stew into a bowl, top with crispy fried plantains, and serve immediately for a burst of flavorful contrasts.