Ghanaian Red Red with Rice

Per serving

Calories

937

Protein

32 g

Carbs

146 g

Fat

25 g

Fibre

20 g

Vitamins and minerals, % of a day’s needs

• Iron55%
• Vitamin D0%
• B120%
• Zinc41%
• Magnesium52%
• Omega-310%
• Folate152%
• Calcium10%
• Potassium36%
• Vitamin C32%
• Vitamin A7%
• Riboflavin19%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 180 g Dried black-eyed peas
• 180 g Rice
• 45 ml Palm oil
• 150 g Onion
• 200 g Canned tomatoes
• 30 g Tomato paste
• 6 g Scotch bonnet pepper
• 12 g Ginger
• 12 g Garlic
• 1.5 tsp Salt

Method

1. 1

   The 180g of dried black-eyed peas need a long soak in cold water, so start this the evening before. Drain and rinse them when you come to cook.

2. 2

   Put the 180g of drained black-eyed peas in a saucepan with 800ml of fresh water, bring to a boil and simmer over medium heat for 25 minutes, until a pea crushes easily between finger and thumb. Drain them, keeping 200ml of the cooking water.

3. 3

   Rinse the 180g of rice, put it in a saucepan with 360ml of water and half a teaspoon of the salt, bring to a boil, then cover and cook over low heat for 12 minutes until tender.

4. 4

   Chop the 150g of onion, mince the 12g of garlic and 12g of ginger, and finely chop the 6g of scotch bonnet pepper. Heat the 45ml of palm oil in a pot over medium heat and cook the onion for 7 minutes until soft, then add the garlic, ginger and scotch bonnet and cook for 1 minute more.

5. 5

   Stir in the 30g of tomato paste and cook for 2 minutes until it darkens, then add the 200g of canned tomatoes and the remaining 1 teaspoon of salt and simmer for 8 minutes, until the sauce has thickened and the oil is starting to separate at the edges.

6. 6

   Fold the drained peas through with the reserved 200ml of cooking water and simmer for 6 minutes so they take on the sauce. Divide the rice between 2 plates and spoon the stew over.