Red Red with Fufu

Red Red caught my attention a few years ago back when my "to make" list was a million miles long. I still have a long list, but a lot of the recipes are new, not old favorites I want to feature.

Also on that list was fufu, I'm not really sure I can give directions for it though. I bought a box of plantain mix at an African market and used that. It's starchy and sticky, and great for scooping up the stew with.

1 1/2 c. dried black eyed peas or 2 cans
1/4 c. palm oil
1 large onion, chopped
1 inch nub of fresh ginger
4 cloves garlic, minced
1 (6 oz.) can tomato paste
1/2 c. cherry or other fresh tomatoes, chopped
1 jalapeno pepper
2 bouillon cubes (Chicken or vegetable)
2 c. water
1/4 tsp black pepper
Salt to taste

If using dried beans soak them overnight. Drain the water and cover again Simmer until tender, between 30 - 45 minutes depending on the beans. Drain when tender. 

Heat the palm oil in a large skillet. When it's hot add the onion and cook, stirring, until almost tender. Add the garlic and ginger and cook for 30 seconds and then add the tomato paste. 

Cook the tomato paste over medium high heat stirring frequently. After 5 minutes add the fresh tomatoes and continue cooking another 5 minutes. 

Slit the sides of the jalapeno and cut the end off and add to pan. Add the remaining ingredients an simmer for 30 minutes. Serve with fried plantains, rice, or fufu.