Red-Red Stew

Ingredients:

1 1/2 cups dried black eyed peas (or substitute 2 cans)
1/2 cup vegetable oil
2 onions, chopped
8 cloves garlic, minced
2-3-inch piece of ginger, grated
1/2 tsp paprika
1/2 tsp cayenne
2 Serrano peppers, minced
Large can diced tomatoes in their juice (about 3 1/2 cups)
2 cubes of your favorite bouillon (can also use 1 tsp shrimp paste)
1/4 cup chopped cilantro plus extra for garnish

Instructions:

Rinse and drain dried black-eyed peas. Place in a medium saucepan, cover with several inches of water and bring to a boil. Reduce heat to low and simmer until tender, about 30 minutes. Drain and put aside.

Heat oil in a large saucepan over medium-high heat and cook the onions and garlic until they begin to brown. Add the ginger, paprika, cayenne, and Serrano peppers and cook, stirring, for several minutes.

Place the tomatoes in a blender or food processor and pulse several times. You want some chunks left. Add to the onion mixture along with the bouillon (or shrimp paste) and stir. Turn the heat to low and simmer for 10 minutes. Add the black-eyed peas and simmer another 10-15 minutes so that the flavors can meld. Add the cilantro, stir and simmer another minute.

Season with salt and pepper. Top with plantain pillows (recipe follows).

Serves four to six.

From girlcooksworld.com