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Ghanaian vegan red red stew


  • 1 medium red onion
  • 1.5 cups black eye peas
  • 1/2 red bell pepper
  • 3 tomatoes
  • 2 cloves of garlic
  • 1 thumb sized ginger
  • 1 scotch bonnet pepper (or habanero)
  • 2 teaspoons curry powder
  • 2 teaspoons cumin powder
  • 1 teaspoon clove
  • 2 bay leaves
  • 1 veggie stock cube
  • 1/4 cup tomato paste
  • 1/4 cup red palm oil or vegetable oil**
  • 1-2/3 cups tomato sauce
  • 2 cups of spinach chopped (optional)**


  1. Soak the black eye peas overnight. The next day rinse the beans and cook in water for 45-50 minutes at medium to high heat. No need to measure the amount of water, just use enough water to fully cover the beans. While the beans are cooking prep the other ingredients.
  2. Chop half a medium red onion finely and set aside. Save the other half of the onion for the tomato blend. In a blender add the half onion, three tomatoes roughly chopped, one scotch bonnet pepper (deseeded if you do not like spicy food), 1/2 red bell pepper and a large thumb of ginger. Blend the mixture with about 1/2 cup of water.
  3. In a large pot heat 1/4 cup of oil at medium heat. When the oil starts to run like water in the pot, add the finely chopped onions and cook in the oil till soft.
  4. When the onions are soft, add the tomato paste and mix it well with the onions. Add 1/4 cup of water when the pot turns dry.
  5. After the tomato paste has been well mixed with the onions, mix in the blended tomato purée, the spices and the veggie stock cube.
  6. Then add a can of tomato sauce and cook the sauce down, fully covered for 20-25 minutes at medium heat or till the sauce starts to stick to the bottom of the pan. You want to evaporate out as much water as possible and be left with a dry sauce. The sauce will bumble a lot so make sure to keep it well covered.
  7. Mix in the cooked beans and let it cook in the sauce for 5 minutes. Add the chopped spinach and let it wilt into the sauce. Plate the beans stew. Serve with some baked plantains and/or rice.

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