Gloria’s Ghanaian Red, Red: An Untraditional Taste of Home
A cozy bowl of bean stew paired with fried yellow plantains is the perfect dish for a relaxing Sunday afternoon in my Ghanaian household growing up. It pairs wonderfully with Gloria's Shito, adding an extra layer of flavor to the dish.
Ingredients For Beans Stew
- 2 x 16 oz. cans of black eye peas beans
- ¾ cup of olive oil
- 6 oz. of diced yellow onions
- 2 tablespoons of tomatoes paste
- 3 medium size tomatoes
- 1 tablespoon of dry onion flakes
- 1 teaspoon of dry garlic powder
- 1 teaspoon of salt
- 1 tablespoon of Gloria’s Shito Chili Oil
Sides
- Soft avocado
- 1 Yellow Plantains
- Gloria’s Shito Chili Oil
- Toasted roasted Cassava flour; Gari or Farinha
Instructions
- Open and drain excess liquid from the canned beans and set aside.
- Chop/dice onions and tomatoes into small pieces.
- In a pot, heat the olive oil about ¼ cup over medium heat.
- Add the chopped onions and sauté until they become translucent and slightly golden.
- Add diced tomatoes to pot and allow to cook on medium heat for
- Sprinkle the dry onion flakes, dry garlic flakes, and salt into the pot. Stir again to incorporate the flavors.
- Allow to cook for five minutes to 8 minutes then empty canned beans into the pot and stirrer gently.
- Reduce the heat to low and let the bean stew simmer for about 20 minutes, allowing the flavors to meld together. Stir occasionally.
- While the bean stew is simmering, prepare the yellow plantains. Peel the plantains and slice them into thin rounds or desired shape.
- In a separate skillet, heat some oil, about ½ over medium heat. Fry the plantain slices until they turn golden brown and on each side. Remove from the skillet and place them on a paper towel to absorb any excess oil.
- Slice the green avocado into thin pieces.
- Serve the bean stew in bowls, topping it with, fried yellow plantains, and slices of avocado.
- A drizzle of Gloria's Shito
