This is a wonderful dish of beans with tomatoes and a touch of chile and curry. I add some pork to it, too, which is not traditional. Use red palm oil if you can, because it is one of the signature ingredients; if you can&#039;t find it, substitutions are above.

Ghanaian Red Red Stew

peas

red palm oil, or substitute ((see above))

red onion, chopped

Scotch bonnet

smoked pork, chopped ((or ham))

cayenne

curry powder

plum tomatoes, chopped

tomato puree tomatoes

tomato paste

Salt and black pepper

Cook the cowpeas in plain water until they are tender. Add a big pinch of salt, cover the pot and remove it from the heat. Set aside for now.

In a medium pot, heat the palm oil over medium heat. When it&#039;s hot, saute the onions for about 3 minutes, then add the Scotch bonnet and the chopped, smoked pork. Saute for another minute or three. Stir in the cayenne and the curry powder, then the chopped fresh tomatoes.

Add the remaining ingredients and the cowpeas. Remove the cowpeas from their water with a slotted spoon. It&#039;s OK if some cooking water gets into the pot. Stir well to combine and simmer for 30 minutes. Serve with fried plantains or simple white rice.

ghanaian red red stew

Prep Time: 15 minutes

Cook Time: 90 minutes

Servings: 4

Cost: $7.03 /serving

Author : Hank Shaw

Ingredients

Instructions

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