Ghanaian Vegan Plantain and Black-Eyed Pea Stew – Fufu (with Gluten-Free Option)

Allergens

N/A (excluding gluten for Fufu option)

Ingredients

• 2 large ripe plantains
• 1 cup dried black
• eyed peas, soaked overnight
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 cup diced tomatoes
• 2 cups vegetable broth
• 1/4 cup coconut oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• Fresh parsley or cilantro, for garnish

Instructions

1. Peel the plantains and cut them into bite sized chunks. Set aside.
2. In a large pot, heat 2 tablespoons of coconut oil over medium heat. Add onion, garlic, bell pepper, and spices. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the soaked black eyed peas, diced tomatoes, vegetable broth, and the remaining coconut oil. Bring to a boil, then lower the heat and let simmer for 20 minutes or until the peas are tender.
4. While the stew is cooking, prepare the Fufu dough by mixing gluten free flour with water in a bowl until it forms a soft, pliable mass. Set aside.
5. Add the plantain chunks to the simmering stew and cook for another 10 minutes, or until the plantains are tender. Season with salt and pepper to taste.
6. Divide the Fufu dough into two equal portions and shape them into soft balls. Boil them in water for about 2 minutes each until they float to the surface and become light and fluffy. Drain well.
7. Serve the stew hot, alongside the Fufu dumplings. Garnish with fresh parsley or cilantro before enjoying this delicious vegan meal!

Chef’s Insight

Use ripe plantains for a naturally sweet taste and smooth texture.

Notes

The dish is gluten-free, vegan, and can be easily adjusted to meet specific dietary requirements.