Inspired by the dish red-red from Ghana, this simple stew of tomatoes and black-eyed peas is traditionally served with fried plantains. Cooked bananas are a great substitute and the flavor combination, while surprising, is tasty and balanced. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Ingredients
Method
Heat oil in a large high-sided skillet over medium heat.
Add onion and cook about 10 minutes or until golden and tender, stirring frequently.
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 have blended. Stir in salt.
Meanwhile, melt butter in a separate skillet over medium-high heat.
Reduce heat to medium, add bananas and cook about 5 minutes or until browned on both sides, gently flipping halfway through cooking.
Serve alongside black-eyed peas in a shallow bowl.
Nutritional Info
Serving Size
Calories
270
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.