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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

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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.




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

30 minutes

Jill K.

Delicious! I halved the jalapeno otherwise it would have been too hot, and we like heat at home.

Amy G.

This is absolutely delicious! I really enjoyed this unique and easy preparation for black-eyed peas. I made two substitutions due to pandemic-related ingredient availability - red pepper flakes instead of jalapeños, and powdered ginger instead of fresh. I'm sure it would be even better as written, but this was fabulous.

Delena O.

Oh this was so delicious. I used two jalapenos, but left the seeds in. I thought that gave it the perfect amount of spice (it's a nice heat that builds over time). I cooked up some masa (as if it was polenta) and spooned the final dish on top of that (and of course topped with the plantain chips). So cheap and easy too - this will be a go-to for sure!

Courtney G.

(I used half the jalapeño too.) This recipe is delicious!!! My house smells fantastic!!! And it is even better as leftovers the next day.

Jay D.

Whoa! This was a surprisingly big hit with my family. Way more flavor than I expected. It was also very easy to make. Highly recommended.

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