Here’s a recipe for you all after tons of travel posts! I actually made this during the winter, after being inspired by a similar dish at the Berlin Street Food Thursday. I had some black-eyed peas sitting around and I didn’t know what to do with them. I found this recipe from Girl Cooks World, which I doubled to use all the black-eyed peas. It made a TON. The second picture is actually what I made with it months later after freezing half of it. 🙂
Lots of garlic-onion–ginger-tomato goodness in there and my first time dappling in Ghanaian cooking! I’ve been trying to cook more with beans and whole foods instead of processed veggie meats, etc. so this was perfect. I used slightly less oil than called for originally. For the original recipe with fried plantains, have a look at Girl Cooks World’s recipe here.
Ghanaian Red Red Stew (Gluten-free)
Ingredients
- 1 1/2 cups dried black eyed peas or 2 cans
- 1/3 cup vegetable or canola oil
- 2 big onions chopped
- 8 cloves garlic minced
- 2-3 inch piece of ginger chopped small
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne
- 2 small hot peppers minced
- 1 large can diced tomatoes in their juice about 3 1/2 cups
- 2 cubes of your favorite veggie bouillon
- 1/4 cup chopped cilantro plus extra for garnish
Instructions
- Rinse the dried black-eyed peas.
- Add to a medium saucepan, cover with several inches of water and bring to a boil.
- Once boiling, turn heat to low and simmer until tender, about 30-45 minutes.
- Drain and set aside.
- Heat all the oil in a large saucepan over medium-high heat
- Fry the onions and garlic until they begin to brown.
- Add the ginger, paprika, cayenne and peppers and cook for several minutes, stirring frequently.
- In a food processor or blender, add the tomatoes and pulse until smooth with some chunks left. Place the tomatoes in a blender or food processor and pulse several times. You want some chunks left.
- Add to the onion mixture along with the veggie bouillon and stir.
- Turn the heat to low and simmer for 10 minutes.
- Add the black-eyed peas and simmer another 10-15 minutes so that the flavors can meld.
- Add the cilantro, stir and simmer another minute.
Here’s some more Red Red served with fried potatoes and steamed broccoli I ate recently.
More vegan travel posts coming soon! You may have noticed I’ve added a “Where Am I?” section to the sidebar on the right, as I’ll be doing a lot of traveling in the coming months. Back to Dubai in April for a project management gig (you bet I’ll be updating my Dubai Vegan Guide and I might even have a kitchen this time)! May will bring me to Budapest for a month to take an intensive Hungarian class and hangout with my favorite Hungarian (and eat everything, of course), then this summer I’m off for a three month roadtrip across the North and South of the States from July to October! I’ll be busy, but I’m excited! Tell me your favorite vegan-friendly roadside stops and quirky small towns!
Not to mention I’ve just started working on my next vegan app, hopefully I’ll have it done by mid-summer. Keep an eye out!
To keep updated with my various Vegan Nom Nom adventures off the blog, follow me on Facebook, Pinterest, Twitter (my current goal is to be a better tweeter, help?!) or Instagram.
