Ghanaian Red-Red with Sweet Fried Plantains

Name: Ghanaian Red-Red with Sweet Fried Plantains
Total time: 45 min
Yield: 4 servings
Cuisine: Nigerian & West African
Ingredients: 2 cans (15.5 oz) black-eyed peas, rinsed; 1 can (14.5 oz) diced tomatoes; 2 Roma tomatoes, chopped; 1 onion, thinly sliced; 1-inch piece ginger, grated; 2 garlic cloves, grated; 1 jalapeño (or ½ Scotch bonnet), minced; 2 ripe plantains; ¼ cup oil; oil for frying; 2 tbsp tomato paste; 2 tsp smoked paprika; 1 tsp curry powder; ½ tsp red pepper flakes; salt; pepper

LunchNigerian & West African45 minServes 4605 kcal16 g protein

Black-eyed peas simmered in a gingery, chili-warmed tomato sauce that is red twice over, with golden fried plantains on the side. Hearty, cheap and vegan.

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Ingredients

2 cans (15.5 oz) black-eyed peas, rinsed
1 can (14.5 oz) diced tomatoes
2 Roma tomatoes, chopped
1 onion, thinly sliced
1-inch piece ginger, grated
2 garlic cloves, grated
1 jalapeño (or ½ Scotch bonnet), minced
2 ripe plantains

From your pantry: ¼ cup oil, oil for frying, 2 tbsp tomato paste, 2 tsp smoked paprika, 1 tsp curry powder, ½ tsp red pepper flakes, salt, pepper.

Instructions

Warm ¼ cup oil with the smoked paprika in a medium pot over medium heat for 1 minute so it turns brick red. Add the onion and cook until soft and starting to brown, 6 to 8 minutes.
Stir in the ginger, garlic, jalapeño, curry powder and pepper flakes for 1 minute, then the tomato paste for 1 minute more.
Add the canned and fresh tomatoes with a pinch of salt and simmer, stirring now and then, until thick and jammy, about 12 minutes.
Fold in the black-eyed peas with ½ cup water and simmer 10 minutes so they soak up the sauce. Mash a few against the pot to thicken it, then season with salt and pepper.
Meanwhile peel the plantains, slice on the diagonal and shallow-fry in ¼ inch of oil over medium-high until caramelized, 2 to 3 minutes per side. Serve with the beans.

Tip: Red palm oil is traditional and gives the dish its color and earthy flavor; look for it at African markets, or keep using the paprika oil trick. A sprinkle of gari on top adds crunch.