Red Red (Black-Eyed Pea Stew)

Ingredients

• 2 cups (475 ml) dried black-eyed peas (or 4 cups canned, drained)
• ⅓ cup (79 ml) unrefined red palm oil (essential for authentic flavor)
• 1 large onion, diced
• 4 large fresh tomatoes, blended
• 3 tbsp (44 ml) tomato paste
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 2 whole Scotch bonnet peppers (pierce once for flavor without extreme heat)
• ½ tsp (2 ml) cayenne pepper
• 1 tsp (5 ml) curry powder
• 2 seasoning cubes or 1 teaspoon bouillon powder
• Salt to taste
• 1 cup (235 ml) water
• For Fried Plantains:
• 4 ripe plantains (yellow with black spots)
• Vegetable oil for frying
• Gari (toasted cassava granules) for topping

Instructions

1. If using dried beans: Soak overnight, drain, and boil in fresh water for 45-60 minutes until very tender, almost falling apart. Drain and set aside.
2. Heat palm oil in a large pot over medium heat until it shimmers and small bubbles appear.
3. Add diced onion and sauté for 5 minutes until softened and fragrant.
4. Add garlic and ginger, stir for 30 seconds until fragrant.
5. Add tomato paste and fry for 3-4 minutes, stirring constantly, until it darkens slightly.
6. Pour in blended tomatoes. Cook for 10-15 minutes until sauce thickens and oil begins to separate on top.
7. Add whole Scotch bonnet peppers (pierced), cayenne, curry powder, and seasoning cubes. Stir well.
8. Add cooked black-eyed peas and 1 cup water. Stir gently to combine without mashing the beans too much.
9. Reduce heat and simmer for 20-25 minutes, stirring occasionally, until stew thickens and flavors meld.
10. While stew simmers, prepare the plantains: Peel and slice diagonally into 1/2-inch thick pieces.
11. Heat 1/2 inch vegetable oil in a skillet. Fry plantain slices until golden brown on both sides, about 3-4 minutes per side.
12. Drain on paper towels.
13. Taste stew and adjust salt. Remove Scotch bonnet peppers if desired.
14. Serve red red hot, topped with fried plantains and a sprinkle of gari for crunch.

Tips & variations

• The unrefined red palm oil is non-negotiable for authentic red red - it provides both the color and the distinctive flavor. Don't substitute with vegetable oil. Leave the Scotch bonnet peppers whole to add flavor without overwhelming heat. For creamier texture, mash some of the beans against the pot side. Red red tastes even better the next day as flavors deepen.