Ghanaian Black-Eyed Pea Stew

Ingredients

• ⅓ cup red palm oil
• 1 whole large yellow onion
• 4 whole garlic cloves
• 1 inch piece fresh ginger
• 3 medium Roma tomatoes
• 2 tablespoon tomato paste
• 2 can (15 oz each) canned black-eyed peas
• 1 cup vegetable broth
• 1 whole scotch bonnet chile
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ¼ teaspoon ground cayenne pepper

Instructions

1. 1

   Dice one large yellow onion into 1/4-inch pieces. Peel and mince 4 garlic cloves. Peel a 1-inch piece of fresh ginger and finely grate it on a microplane. Core 3 medium Roma tomatoes and roughly chop them into 1/2-inch chunks.

2. 2

   Drain and rinse 2 cans (15 oz each) of canned black-eyed peas in a fine-mesh strainer until the water runs clear — this removes excess sodium and starch so the stew stays light. Leave the whole scotch bonnet chile intact so you can remove it later if you prefer a milder heat.

3. 3

   Pour 0.33 cup of red palm oil into a 5-quart heavy-bottomed pot and set it over medium-high heat. Let it warm for 1 minute — the oil should shimmer and move freely across the pot. Add the diced onions and cook, stirring occasionally, until they turn soft and translucent with light golden edges, about 4-5 minutes. You should smell the sweet, caramelized aroma rise from the pot.

4. 4

   Add the minced garlic and grated ginger to the softened onions and stir constantly for 30 seconds until fragrant — this releases their essential oils. The aroma should be pungent and bright.

5. 5

   Stir in 2 tablespoons of tomato paste and mix thoroughly so it coats all the onions and aromatics, cooking for 1 minute. This deepens the tomato flavor and prevents the paste from burning.

6. 6

   Add the chopped tomatoes and stir to combine, scraping up any browned bits from the bottom of the pot — these caramelized pieces add depth. Cook for 2 minutes, stirring occasionally, until the tomatoes begin to break down and release their liquid.

7. 7

   Pour in 1 cup of vegetable broth and add the rinsed black-eyed peas. Toss in the whole scotch bonnet chile, 1 teaspoon of sea salt, 0.5 teaspoon of black pepper, and 0.25 teaspoon of ground cayenne pepper. Stir well to combine.

8. 8

   Bring the stew to a gentle boil over medium-high heat — you should see large, rolling bubbles breaking the surface every 1-2 seconds. Once boiling, reduce the heat to medium-low so the stew simmers gently, with occasional small bubbles rising. Simmer uncovered for 15-20 minutes, stirring every 3-4 minutes. The stew is ready when the tomatoes have completely broken down into the sauce, the liquid has thickened slightly and clings to the black-eyed peas, and the flavors taste balanced and cohesive.

9. 9

   Remove the whole scotch bonnet chile with tongs or a slotted spoon and discard it — or leave it in for more heat if you prefer. Taste the stew and adjust seasoning with additional salt, cayenne, or black pepper as needed. The final stew should coat the back of a spoon and have a deep red-orange color from the palm oil and tomatoes.

10. 10

    Ladle the Red Red into shallow bowls and serve hot. Offer alongside white rice, fried plantains, or crusty bread to soak up the rich, savory sauce. A cool cucumber and tomato salad makes a refreshing contrast to the warm, spiced stew.

Tools you’ll need

• 5-quart heavy-bottomed pot
• fine-mesh strainer
• microplane grater
• wooden spoon or stirring spoon
• slotted spoon
• tongs
• measuring spoons
• measuring cups
• cutting board
• chef's knife
• shallow serving bowls

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