This is a traditional Ghanaian dish and I absolutely love making it. It tastes great with plenty of different sides and It's so filling without being too guilty. Its pretty simple and lasts for ages in the fridge if you make a big portion, or alternatively you can also freeze. This recipe is traditionally made with palm oil but as it's not vegan I make it with regular vegetable oil.
1/2 tins black eyes peas
1 white onion
1 red onion
1 scotch bonnet
2 cm fresh ginger
4 garlic cloves
1/3 tube tomato puree
1 tin chopped tomatoes
handful okra (optional)
pinch of sugar
Heat up some oil in a deep frying pan
Finely chop the onions, ginger, garlic and scotch bonnet pepper and add to oil
chop up the tomatoes and add to oil
while they're cooking through, drain black eyed peas and once the veg is cooked through, add peas to pan and stir in
add 1tsp paprika, salt, pepper, and crushed maggi cube
Then stir in the tomato puree
cook for 1-2 minutes, then add tin of chopped tomatoes and continue to stir
Boil kettle and add water to thin the stew slightly but not too much. Just about 1 cm above the stew.
Okra is optional but if you are using it this is the stage you need to add. Just chop and rinse and add to the stew.
turn heat down, cover and simmer for at least 30 minutes so the flavours are all properly infused. Continue to taste and add more seasonings if needed.
Once cooked through and desired consistency, fry some plantain and serve with basmati or Jollof & salad on side