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

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

By Diane UngerOctober 16, 2017

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

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.

Tip

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

Ingredients
  • ¼

    cup refined coconut oil

  • 1

    large yellow onion, quartered lengthwise and thinly sliced

  • 2

    jalapeño chilies, stemmed, halved, seeded and thinly sliced

  • 1

    3-ounce piece fresh ginger, cut into 4 to 6 chunks

  • 1

    tablespoon tomato paste

  • 1

    tablespoon curry powder

  • 1

    teaspoon chipotle chili powder

  • 4

    14½-ounce cans black-eyed peas, drained and rinsed

  • 1 ½

    cups water

  • 2

    tablespoons soy sauce

  • 1

    pint cherry or grape tomatoes, halved

  • Kosher salt and ground black pepper

  • Lime wedges, to serve

  • Plantain chips, to serve

Step 1

In 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.

Step 2

Add the black-eyed peas and stir well. Stir in the water, soy sauce and tomatoes, then bring to a simmer. Reduce to medium-low and cook, uncovered, stirring occasionally and adjusting the heat to maintain a gentle but steady simmer, until slightly thickened, about 20 minutes.

Step 3

Remove and discard the ginger chunks, then taste and season with salt and pepper. Let cool for 5 minutes. Serve with lime wedges and plantain chips.

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