This is a wonderful dish of beans with tomatoes and a touch of chillies and curry. The use of red palm oil is a sure signature of the stew from which the name is derived.
1. 1½ cup of black-eyed peas (commonly used)
2. ¼ cup of red oil
3. 1 red onion, chopped
4. A 1-inch piece of ginger, peeled and grated
5. 1 to 3 teaspoons of cayenne pepper
6. 1 teaspoon of curry
7. 4 to 6 plum tomatoes, chopped
8. 1 cup of tomato puree or crushed tomatoes
9. 1 tablespoon of tomato paste
10. Salt and black pepper to taste
1. Cook the black-eyed peas in plain water until they are tender. Add a big pinch of salt, cover the pot and remove it from the heat. Set aside for now.
2. In a medium pot, heat the red oil over medium heat. When it is hot, saute the onions for about 3 minutes, then add and stir in the cayenne, curry, chopped tomatoes.
3. Add the remaining ingredients and the black-eyed peas. Remove the black-eyed peas from their water with a slotted spoon. It’s okay if some water gets into the pot. Stir well to combine and simmer for 30 minutes.
NB: You may serve with fried plantain or plain rice.