Fried Plantain and Beans (popularly know in Ghana as "Red-Red")

Submitted by:
Enyam Morny, Cape Coast, Ghana
Optometry and vision science

Image Source: Author

Ingredients

Beans Stew:
1 cup beans (black-eyed peas) of any kind
1/4 cup red palm oil, or substitute
1 large onion, chopped
A 1-inch piece of ginger, peeled and grated/ground
1 scotch bonnet, chopped/ground
4-6 plum tomatoes, chopped
1 cup tomato puree or crushed tomatoes
Small piece of smoked or dried fish (optional)
One spoonful of shrimp powder (optional)
Salt and black pepper to taste

Fried plantain:
4-6 fingers of ripe or near ripe plantain
Vegetable oil for deep frying
Salt to taste

Beans Stew:

1. Soak the beans in water for at least an hour or preferably overnight.

2. Drain the beans in a colander and cook the cowpeas in plain water (1 1/2 ltr) until they are tender. Add a big pinch of salt, cover the pot and remove it from the heat. Set aside for now.

3. In a medium pot, heat the palm oil over medium heat. When it's hot, saute the onions for about 3 minutes, then add the Scotch bonnet and ginger. Saute for another minute or three.

4. Stir in the chopped fresh tomatoes and tomato puree. Allow the stew to cook till the red oil simmers on top.

5. Add the remaining ingredients and the beans. Remove the beans from their water with a slotted spoon or use a colander. It's OK if some cooking water gets into the pot. Stir well to combine and simmer for 30 minutes. Serve with fried plantains.



Fried plantain:

1. Peel off the skin from the plantains. and slice them thinly crosswise.

2. Sprinkle salt on the slices and toss in bowl.

3. Pre-heat the oil in a deep fryer or frying pan over high heat.

4. Fry the plantain in the hot oil until it starts to turn brown. If using a frying pan, remember to turn over the plantains when necessary.

5. Remove the plantain from the oil into a colander inlaid with absorbent tissue to drain some of the oil.

6. Serve with the beans stew.

Avocados make a good garnish

Background

Red-red is a popular dish of my ethnic group, the Ewes, in the Volta Region. My mum cooked it for us and taught me how to cook it. We eat it at least once a week.

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