Red Red (Ghanaian Bean Stew with Fried Plantains)

Ingredients

• Black beans

  2 tins

  $2.00

• Plantain

  2 ripe

  $1.05

• Onions

  1 large

  $0.30

• Tinned tomatoes

  1 tin

  $1.10

• Tomato paste

  2 tbsp

  $0.14

• Canned Sardines

  1 tin

  $1.10

• Red Palm Oil

  80 ml

  $0.56

• Scotch bonnet chilli

  1

  $0.40

• Vegetable oil

  100 ml

  $0.30

• Salt

  1 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Scotch bonnet chilli for Chilli flakes (1 chilli : 1 tsp) — Delivers comparable heat without the fresh chilli

Preparation

1. 1

   Heat the red palm oil in a saucepan and fry diced onions over medium heat until fragrant.

2. 2

   Blend the tinned tomatoes and Scotch bonnet pepper, then add to the saucepan alongside the tomato paste.

3. 3

   Cook down the tomato sauce for 10 minutes until thickened and aromatic.

4. 4

   Flake in the tinned sardines, then stir in the drained black beans and simmer gently for 15 minutes.

5. 5

   Season the bean stew with salt and let the flavors meld together over low heat.

6. 6

   Peel the ripe plantains, slice diagonally into coins, and sprinkle with a pinch of salt.

7. 7

   Heat vegetable oil in a skillet and fry plantains in batches until golden brown and caramelized on both sides.

8. 8

   Serve the rich, steaming bean stew accompanied by warm fried plantains.