Red-Red Black-Eyed Pea Stew from West Africa

Traditional African Legume Stew Served with Twice Fried Plantains

Mar 12, 2009

This traditional West African stew from Ghana uses red palm oil to give it its namesake color. Served with fried plantains or dodo, it makes a delicious and hearty dinner

In Ghana, as in the rest of West Africa, stews are a stable part of the local cuisine. This stew uses red palm oil, another staple of West African cooking, and it is the resulting color that gives this dish its colorful name. Black-eyed peas, also called cowpeas, are customarily used in this stew as this drought-tolerant legume is common in the arid tropics of West Africa.

The stew is traditionally served with fried plantains, which are called dodo (pronounced dough-dough) in many parts of West Africa. This recipe describes twice-fried plantains (sometimes called plantain crisps), which are common in the Caribbean where they are known as Tostones. Tostones are made from unripe plantains, and they are excellent with Red-Red.

Ingredients for Red-Red Stew with Fried Plantains

Preparing the Black-Eyed Peas

The chef first soaks the black-eyed peas overnight and then massages them in his or her hands to remove the skins before rinsing in a colander.

Cooking the Black-Eyed Peas

The pre-soaked and rinsed black-eyed peas should be placed in a large pot that is then filled with water until the peas are just barely submerged. The cook then brings the water with the peas to a gentle boil and allows them to simmer for one half hour.

Making the Sauce

While the black-eyed peas are cooking, the chef makes the sauce by first heating the palm oil until faintly smoking. He or she then adds the onions and fries them for several minutes (until uniformly browned). The cook then adds the smoked, dried or salted fish.

While the onions and fish are cooking over medium heat, the chef quarters the tomatoes and halves the scotch bonnet pepper and then adds them to the pot. The cook should gently mash the ingredients together to form a thick sauce. The sauce may simmer until the black-eyed peas are finished.

Making the Red-Red Stew

The chef now adds the sauce to the black-eyed peas after the peas have cooked for one-half hour. At this time, the cook also may add the cayenne pepper and salt and black pepper to taste. Over medium-low heat, the chef should allow the stew to simmer for 15 minutes while stirring frequently.

Preparing the Plantains for Frying

Starting with peeled plantains, the chef slices each plantain diagonally resulting in fairly large oval shaped pieces. These are soaked in a large bowl of cold water with several smashed garlic cloves and salt for about 10 minutes. The cook should pat the plantains dry before frying them.

Frying the Plantains

Using about an inch of canola oil in a heavy sauté pan over high heat, the chef adds the plantains as soon as the oil begins to smoke faintly. The plantains should be fried for about five minutes, turning once to brown evenly. The chef removes the plantains to a paper towel to drain.

Using the peel from the plantain (or wax paper, if preferred), the cook then gently presses each fried plantain to about half its original height. After re-heating the oil, he or she then refries the plantains for another three to four minutes until golden brown. The plantains should be removed to paper towels to drain. They may be salted to taste.

Serving Red-Red Stew with Fried Plantains

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