Black-eyed peas stewed in red palm oil with tomato and pepper, served alongside sweet fried ripe plantain — a filling, meatless Ghanaian favorite named for the color of both the beans and the oil.
Rinse the beans
Rinse and pick over the black-eyed peas, discarding any grit.
Boil until tender
Cover the beans with plenty of water and boil until soft.
45 minMake the base
Blend the tomatoes, onion, scotch bonnet peppers, ginger and garlic into a puree.
Fry the base
Heat the red palm oil in a pot and fry the puree until it darkens and thickens.
10 minCombine and simmer
Drain the cooked beans and stir them into the sauce, adding a splash of the bean cooking water, and simmer until everything comes together.
10 minFry the plantain
While the beans finish, fry the plantain slices in the vegetable oil until golden on both sides.
8 minServe
Serve the beans hot alongside the fried plantain.
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