Thursday, October 20, 2011

This Sounds Yummy!

I'll  buy me some plantains at the neighborhood market. Plus this reminds me that I want a plantain plant! 

Serves 4

Inspired by the dish Red-Red from Ghana, this simple stew of tomatoes and black-eyed peas is traditionally served with fried plantains. 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.


1 tablespoon expeller-pressed canola oil

1 onion, thinly sliced

1 clove garlic, finely chopped

1/2 teaspoon grated fresh ginger

1/8 teaspoon cayenne pepper

1 (28-ounce) can crushed tomatoes

1 (15-ounce) can black-eyed peas, rinsed and drained

1/4 teaspoon sea salt

1 tablespoon butter

2 firm bananas, halved lengthwise and cut into chunks


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 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.

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