Red-red stew with spiced plantain recipe
 Traditionally a red-red stew is made with palm oil and tomatoes. We’ve updated this version of the common Ghanaian dish to use vegetable oil. 2 tbsp ground ginger1 tbsp ground cinnamon1 tbsp ground nutmeg1 tbsp cayenne pepper½ tbsp ground cloves 2 tbsp ground ginger 1 tbsp ground cinnamon 1 tbsp ground nutmeg 1 tbsp cayenne pepper ½ tbsp ground cloves 200g/7oz dried black-eyed beans or 1 x 400g tin black-eyed beans, drained and rinsed75ml/2½fl oz vegetable oil2 red onions, finely chopped2.5cm/1in piece fresh root ginger, finely grated½ tbsp dried chilli flakes½ red scotch bonnet chilli, deseeded and diced½ tsp curry powder½ tbsp chilli powder1 x 400g tin chopped tomatoes4 plum tomatoes, roughly chopped1 tbsp tomato purée 1 tsp sea salt½tsp ground black peppergarri, for garnish 200g/7oz dried black-eyed beans or 1 x 400g tin black-eyed beans, drained and rinsed 75ml/2½fl oz vegetable oil 2 red onions, finely chopped 2.5cm/1in piece fresh root ginger, finely grated ½ tbsp dried chilli flakes ½ red scotch bonnet chilli, deseeded and diced ½ tsp curry powder ½ tbsp chilli powder 1 x 400g tin chopped tomatoes 4 plum tomatoes, roughly chopped 1 tbsp tomato purée 1 tsp sea salt ½tsp ground black pepper garri, for garnish 1 heaped tbsp kelewele dry spice mix, from above1 small red onion, grated5cm/2in fresh root ginger, gratedpinch sea saltvegetable oil, for deep-frying 4-6 ripe plantains, peeled and cut into chipshandful roasted peanuts, crushed 1 heaped tbsp kelewele dry spice mix, from above 1 small red onion, grated 5cm/2in fresh root ginger, grated pinch sea salt vegetable oil, for deep-frying 4-6 ripe plantains, peeled and cut into chips handful roasted peanuts, crushed handful micro coriander cress1 red chilli, thinly slicedhandful nasturtium flowers and leaves handful micro coriander cress 1 red chilli, thinly sliced handful nasturtium flowers and leaves Method Mix the ingredients for the kelewele dry spice mix together in a lidded jar and set aside.If using dried beans, rinse and place in a large saucepan, cover with water and bring to the boil, then simmer for at least 1 hour until the beans are tender.Heat the oil in a large saucepan over a low-medium heat. Add the onion, ginger, chilli flakes and scotch bonnet and fry gently until the onion is translucent. Add the curry and chilli powders and stir well. Add the tomatoes, tomato purée, salt and pepper and cook for 45–60 minutes. Add the beans, reduce the heat and cook for 30 minutes, stirring occasionally, until the beans are tender and the tomatoes have lost their sharp taste. For the spiced plantain, mix the dry spice mix with the onion, ginger, salt and 2 tablespoon of oil in a bowl.Coat the plantain in the spice mix and leave to marinate for at least 20 minutes. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the plantain chips in batches until they float to the surface and are an even golden colour. Remove with a slotted spoon and drain on kitchen paper. To serve, spoon the stew into large bowls and sprinkle the garri over the top. Serve the plantain on the side, sprinkled with the crushed peanuts. Mix the ingredients for the kelewele dry spice mix together in a lidded jar and set aside. Mix the ingredients for the kelewele dry spice mix together in a lidded jar and set aside. If using dried beans, rinse and place in a large saucepan, cover with water and bring to the boil, then simmer for at least 1 hour until the beans are tender. If using dried beans, rinse and place in a large saucepan, cover with water and bring to the boil, then simmer for at least 1 hour until the beans are tender. Heat the oil in a large saucepan over a low-medium heat. Add the onion, ginger, chilli flakes and scotch bonnet and fry gently until the onion is translucent. Heat the oil in a large saucepan over a low-medium heat. Add the onion, ginger, chilli flakes and scotch bonnet and fry gently until the onion is translucent. Add the curry and chilli powders and stir well. Add the tomatoes, tomato purée, salt and pepper and cook for 45–60 minutes. Add the curry and chilli powders and stir well. Add the tomatoes, tomato purée, salt and pepper and cook for 45–60 minutes. Add the beans, reduce the heat and cook for 30 minutes, stirring occasionally, until the beans are tender and the tomatoes have lost their sharp taste. Add the beans, reduce the heat and cook for 30 minutes, stirring occasionally, until the beans are tender and the tomatoes have lost their sharp taste. For the spiced plantain, mix the dry spice mix with the onion, ginger, salt and 2 tablespoon of oil in a bowl. For the spiced plantain, mix the dry spice mix with the onion, ginger, salt and 2 tablespoon of oil in a bowl. Coat the plantain in the spice mix and leave to marinate for at least 20 minutes. Coat the plantain in the spice mix and leave to marinate for at least 20 minutes. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the plantain chips in batches until they float to the surface and are an even golden colour. Remove with a slotted spoon and drain on kitchen paper. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the plantain chips in batches until they float to the surface and are an even golden colour. Remove with a slotted spoon and drain on kitchen paper. To serve, spoon the stew into large bowls and sprinkle the garri over the top. Serve the plantain on the side, sprinkled with the crushed peanuts. To serve, spoon the stew into large bowls and sprinkle the garri over the top. Serve the plantain on the side, sprinkled with the crushed peanuts.