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Red-red stew with spiced plantain.

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


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 sprinkling

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

This post first appeared on Lifestyle+, please read the originial post: here

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Red-red stew with spiced plantain.


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