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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.
cup refined coconut oil
large yellow onion, quartered lengthwise and thinly sliced
01In a large Dutch oven over medium-high, heat the coconut oil until shimmering. Add the onion and cook, stirring occasionally, until beginning to brown, about 5 minutes. Stir in the jalapeños, ginger, tomato paste, curry powder and chipotle powder. Cook until fragrant, about 1 minute.
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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.
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!
Delicious! I halved the jalapeno otherwise it would have been too hot, and we like heat at home.