Name: Red-red stew with spiced plantain
Prep time: 30 min
Cook time: 2 h
Yield: Serves 4
Cuisine: African
Ingredients: 2 tbsp ground ginger; 1 tbsp ground cinnamon; 1 tbsp ground nutmeg; 1 tbsp cayenne pepper; ½ tbsp ground cloves; 200g/7oz dried black-eyed beans or 1 x 400g tin black-eyed beans, drained and rinsed; 75ml/2½fl oz vegetable oil; 2 red onions, finely chopped; 2.5cm/1in piece fresh root ginger, finely grated; ½ tbsp dried chilli flakes; ½ red scotch bonnet chilli, deseeded and diced; ½ tsp curry powder; ½ tbsp chilli powder; 1 x 400g tin chopped tomatoes; 4 plum tomatoes, roughly chopped; 1 tbsp tomato purée; 1 tsp sea salt; ½tsp ground black pepper; garri, for garnish; 1 heaped tbsp kelewele dry spice mix, from above; 1 small red onion, grated; 5cm/2in fresh root ginger, grated; pinch sea salt; vegetable oil, for deep-frying; 4-6 ripe plantains, peeled and cut into chips; handful roasted peanuts, crushed; handful micro coriander cress; 1 red chilli, thinly sliced; handful nasturtium flowers and leaves

Prepare: less than 30 mins
Cook: 1 to 2 hours
Serve: Serves 4
Dietary: Dairy-free Egg-free Gluten-free Pregnancy-friendly Vegan Vegetarian

Traditionally a red-red stew is made with palm oil and tomatoes. We’ve updated this version of the common Ghanaian dish to use vegetable oil.

By Zoe Adjonyah

From Saturday Kitchen

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Ingredients

For the kelewele dry spice mix

2 tbsp ground ginger
1 tbsp ground cinnamon
1 tbsp ground nutmeg
1 tbsp cayenne pepper
½ tbsp ground cloves

For the stew

200g/7oz dried black-eyed beans or 1 x 400g tin black-eyed beans, drained and rinsed
75ml/2½fl oz vegetable oil
2 red onions, finely chopped
2.5cm/1in piece fresh root ginger, finely grated
½ tbsp dried chilli flakes
½ red scotch bonnet chilli, deseeded and diced
½ tsp curry powder
½ tbsp chilli powder
1 x 400g tin chopped tomatoes
4 plum tomatoes, roughly chopped
1 tbsp tomato purée
1 tsp sea salt
½tsp ground black pepper
garri, for garnish

For the spiced plantain

1 heaped tbsp kelewele dry spice mix, from above
1 small red onion, grated
5cm/2in fresh root ginger, grated
pinch sea salt
vegetable oil, for deep-frying
4-6 ripe plantains, peeled and cut into chips
handful roasted peanuts, crushed

To serve

handful micro coriander cress
1 red chilli, thinly sliced
handful nasturtium flowers and leaves

Method

Mix the ingredients for the kelewele dry spice mix together in a lidded jar and set aside.
If using dried beans, rinse and place in a large saucepan, cover with water and bring to the boil, then simmer for at least 1 hour until the beans are tender.
Heat the oil in a large saucepan over a low-medium heat. Add the onion, ginger, chilli flakes and scotch bonnet and fry gently until the onion is translucent.
Add the curry and chilli powders and stir well. Add the tomatoes, tomato purée, salt and pepper and cook for 45–60 minutes.
Add the beans, reduce the heat and cook for 30 minutes, stirring occasionally, until the beans are tender and the tomatoes have lost their sharp taste.
For the spiced plantain, mix the dry spice mix with the onion, ginger, salt and 2 tablespoon of oil in a bowl.
Coat the plantain in the spice mix and leave to marinate for at least 20 minutes.
Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the plantain chips in batches until they float to the surface and are an even golden colour. Remove with a slotted spoon and drain on kitchen paper.
To serve, spoon the stew into large bowls and sprinkle the garri over the top. Serve the plantain on the side, sprinkled with the crushed peanuts.

Red-red stew with spiced plantain