MasterChef: Street Food of the World by Taylor Genevieve

Author:Taylor, Genevieve [Taylor, Genevieve]
Language: eng
Format: epub, pdf
ISBN: 9781472946218
Publisher: Bloomsbury Publishing
Published: 2017-03-08T16:00:00+00:00

Beghrir with honey butter syrup

RED RED WITH FRIED PLANTAIN

Supposedly named ‘red red’ after its two principal rouge-coloured components – African red palm oil and tomato purée – this is a hearty vegetarian bean stew from Ghana. For the red palm oil, try Afro-Caribbean food shops or online, but if you can’t get hold of it, substitute groundnut oil. The finished dish will, however, be red only in the singular.

Note: if you are using dried beans, you will need to begin this recipe the night before you want to eat, as the beans need to soak overnight.

SERVES 6

375g dried black-eye beans, or 3 x 400g cans, drained and rinsed

100g African red palm oil

2 red onions, chopped

6 garlic cloves, crushed

3cm piece fresh root ginger, grated

1 tablespoon sweet paprika

2 Scotch bonnet chillies, left whole

3 tablespoons tomato purée

400ml vegetable stock

2 or 3 ripe but firm plantains (skin should be mottled equally black and yellow)

vegetable or groundnut oil, for frying

salt and freshly ground black pepper, plus extra sea salt flakes for sprinkling

4 spring onions, finely sliced, to garnish

If using dried beans, soak the beans overnight in plenty of cold water. The following day, drain the soaked beans and add to a large pan. Cover well with cold water and set over a medium-high heat. Bring to the boil and simmer until cooked through, about 25–40 minutes. Drain and set aside.

Meanwhile, add the palm oil to a large, heavy-based pan and set over a medium heat to melt. Add the onions and stir fry until translucent and lightly caramelized, about 20 minutes. Stir through the garlic, ginger, paprika, Scotch bonnet chillies and tomato purée and stir fry for 5 minutes until dark and fragrant. Tip in the cooked or canned beans and season well with salt and pepper. Pour in the stock and bring to a simmer. Simmer steadily, stirring every now and then for about 20 minutes until the stew is rich and thick.

While the stew is simmering, fry the plantains. Peel them and cut on the diagonal into 1cm-thick slices. Take a large frying pan and add a good few tablespoons of oil. Set over a medium-high heat and, once the oil is hot, add the plantain slices in a single layer. Don’t overcrowd the pan: you may need to cook them in a couple of batches. Fry for about 2 minutes each side until golden and crisp. Drain over kitchen paper, sprinkle with sea salt and keep warm in a low oven (around 110°C/90°C Fan/Gas Mark ¼) until the stew is ready.

Taste to check the seasoning, adding more salt or pepper if needed. Serve the stew hot or warm, scattered with the spring onions and with the fried plantains on the side.

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