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Red-red stew with spiced plantain
Fruit and vegetables
2
red onions
, finely chopped
2.5cm/1in piece fresh root
ginger
, finely grated
½ red
scotch bonnet chilli
, deseeded and diced
4 plum
tomatoes
, roughly chopped
1 small
red onion
, grated
5cm/2in fresh root
ginger
, grated
4-6 ripe
plantains
, peeled and cut into chips
Tins, packets and jars
200g/7oz dried black-eyed beans or 1 x 400g tin black-eyed beans, drained and rinsed
½ tbsp
dried chilli
flakes
1 x 400g tin
chopped tomatoes
Cooking ingredients
2 tbsp
ground ginger
1 tbsp ground
cinnamon
1 tbsp ground
nutmeg
1 tbsp
cayenne pepper
½ tbsp ground
cloves
75ml/2½fl oz
vegetable oil
½ tsp
curry powder
½ tbsp
chilli powder
1 tbsp
tomato purée
1 tsp
sea salt
½tsp ground
black pepper
pinch
sea salt
vegetable oil
, for deep-frying
handful roasted
peanuts
, crushed
Other
garri, for garnish
1 heaped tbsp kelewele dry spice mix, from above
handful micro coriander cress
1 red chilli, thinly sliced
handful nasturtium flowers and leaves
Back to recipe
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