Black Eyed Peas And Tomatoes With Sauteed Plantains Or Bananas

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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. This recipe was inspired by whole planet foundation microcredit clients.

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Steps

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Heat oil in a large high-sided skillet over medium heat.

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Add onion and cook about 10 minutes or until golden and tender , stirring frequently.

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Stir in garlic , ginger and cayenne and cook for 1 minute , stirring constantly.

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Add tomatoes and peas and bring to a simmer.

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Cook 15 minutes or until peas are tender and flavors blended.

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Stir in salt.

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Meanwhile , melt butter in a separate skillet over medium-high heat.

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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.

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Serve alongside black-eyed peas in a shallow bowl.

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Ingredients

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olive oil, onion, garlic clove, fresh ginger, cayenne pepper, crushed tomatoes, black-eyed peas, sea salt, butter, plantain