Black-Eyed Peas and Tomatoes With Sauteed Plantains(Or Bananas) |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Inspired by the dish Red-Red from Ghana, this simple stew of tomatoes and black-eyed peas is traditionally served with fried plantains with variations all over Africa. Sauteéd bananas are a great substitute and the flavor combination, while unusual, is tasty and balanced. Ingredients:
1 tablespoon olive oil (or canola oil) |
1 onion, thinly sliced |
1 garlic clove, finely chopped |
1/2 teaspoon grated fresh ginger |
1/8 teaspoon cayenne pepper |
1 (28 ounce) can crushed tomatoes |
1 (15 ounce) can black-eyed peas, rinsed and drained |
1/4 teaspoon sea salt |
1 tablespoon butter |
1 large ripe plantain, halved lengthwise and cut into chunks (or 2 firm bananas) |
Directions:
1. Heat oil in a large high-sided skillet over medium heat.
2. Add onion and cook about 10 minutes or until golden and tender, stirring frequently.
3. Stir in garlic, ginger and cayenne and cook for 1 minute, stirring constantly. Add tomatoes and peas and bring to a simmer. Cook 15 minutes or until peas are tender and flavors blended. Stir in salt.
4. Meanwhile, melt butter in a separate skillet over medium-high heat. Reduce heat to medium, add plantains or bananas and cook about 5-8 minutes or until browned on both sides, gently flipping halfway through cooking.
5. Serve alongside black-eyed peas in a shallow bowl.
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