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Black-Eyed Pea and Tomato Stew (Red-Red) (Durotherm)
This Ghanaian dish is traditionally made with red palm oil, but we liked more widely available coconut oil instead. 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.
45 minutes
Ingredients
-
¼
cup refined coconut oil
-
1
large yellow onion, quartered lengthwise and thinly sliced
Directions
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01In a Durotherm over medium-high (if using gas, don't let the flames reach the sides of the pot), heat the coconut oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 4 minutes. Stir in the jalapeños, ginger, tomato paste, curry powder and chipotle powder. Cook until fragrant, about 1 minute.
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