Red Red
Black-eyed pea stew with plantains.
Contains common allergens
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Instructions
- 1
Cook the Beans: Boil the black-eyed peas in lightly salted water until they are extremely tender and slightly mushy. Drain excess water, leaving a thick, starchy liquid.
- 2
Sauté the Aromatics: In a separate pan, heat the palm oil over medium heat. Add the chopped onions and sauté until translucent.
- 3
Make the Sauce: Stir in the tomato paste, blended tomatoes, and minced scotch bonnet. Cook down for 15 minutes until the sauce thickens and the raw tomato taste is gone.
- 4
Combine: Fold the smoked fish/shrimp into the tomato sauce, then pour the entire sauce into the pot of cooked beans.
- 5
Simmer: Stir well to combine, mashing a few beans against the side of the pot to thicken the stew. Simmer for 10 minutes. Serve hot with fried ripe plantains (dodo).
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