• Karis Anderson


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

vegetable oil

1 white onion

1 red onion

1 scotch bonnet

2 cm fresh ginger

4 garlic cloves

3 tomatoes

1/3 tube tomato puree

1 tin chopped tomatoes

handful okra (optional)





pinch of sugar

maggi cube


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


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