Best Black-Eyed Pea and Tomato Stew (Red-Red) Recipe - How to Make Black-Eyed Pea and Tomato Stew (Red-Red)

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A simple Ghanaian stew brings bold flavor to black-eyed peas

Black-Eyed Pea and Tomato Stew (Red-Red)

30 minutes

Black-Eyed Pea and Tomato Stew (Red-Red)

This Ghanaian dish is traditionally made with red palm oil, but refined coconut oil, which is more widely available, is a fine substitute. We preferred Whole Foods' 365 Everyday Value canned black-eyed peas for their soft, creamy texture. Goya brand, sold in slightly larger cans, also yielded good results, but the texture was a bit firmer. Fried plantains are the typical accompaniment to red-red. We liked the simplicity and crunch of store-bought plantain chips. If you like, garnish the stew with cilantro leaves and, for added spice, offer hot sauce at the table.

4

Servings

Tip

Don't use unrefined coconut oil, which will give the dish a distinct coconut flavor.

30 minutes

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