👨‍🍳 作り方

1. 1

   If using dried black-eyed peas, soak them overnight or for at least 8 hours. Drain and rinse, then cook in fresh water until tender (about 45-60 minutes). Drain and set aside. If using canned peas, drain and rinse.

2. 2

   In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.

4. 4

   Stir in the chopped tomatoes, tomato paste, minced scotch bonnet pepper, shrimp powder (if using), salt, and black pepper. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from the tomato mixture.

5. 5

   Add the cooked black-eyed peas to the sauce and stir well to combine. Reduce the heat to low, cover, and simmer for at least 20-30 minutes, allowing the flavors to meld. If the stew becomes too thick, add a little water or vegetable broth.

6. 6

   While the stew simmers, prepare the fried plantains. Slice the ripe plantains into desired shapes (rounds, diagonal slices, or cubes).

7. 7

   Heat about 1/2 cup of vegetable oil in a frying pan over medium-high heat. Fry the plantain slices in batches until golden brown and caramelized on both sides. Drain on paper towels.

8. 8

   Serve the Red Red stew hot, accompanied by the fried sweet plantains.