Ghana's National Dish, plantain and beanstew, also known as "Red red", is a black-eyed pea (cowpea) stew cooked in a gently spiced tomato sauce made of red palm oil, onions, garlic and various seasonings. This versatile dish is typically served with plantain, rice, meat and garri.
Try out this recipe today!
Wash the dried black-eyed peas twice in a pot of cold water, draining each time. Soak the peas for 8 hours or overnight, then drain and rinse again. In a medium-sized pot, add soaked black-eyed peas and cover with water, keeping the water level about 2 inches above the peas.
Bring the pot to medium heat and cook the black-eyed peas for around 60 minutes until they're tender. Set aside once done. In a large pot, heat two tablespoons of palm oil. Add chopped onion and cook for about 3 minutes until they are translucent.
Add the grated ginger, garlic, bell peper and green onions. Saute for a couple of minutes. Add in the chopped tomatoes, tomato puree, cayenne pepper, curry powder, black eyed peas and black pepper. Mix well and let it cook for approximately 10 minutes
Slightly mash some black-eyed peas with a potato masher for a creamy texture. Add two tablespoons of palm oil, season with salt to taste, and serve the stew with baked or fried plantains.
Optional Add some avocados and/or garri for extra flavouring
