Ghanaian Red Cowpea Stew (Atidua Ampesie)
From Afia Amoako, @eatwithafia
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
1h 10 min (COOK TIME: 1h 10 min)
Medium
3 people
Ingredients
-
1/2
cups
Dry Red Cowpeas
-
2
medium
Onions
(1 Roughly Chopped and 1 Finely Chopped)
-
1/3
cup
Red Palm Oil
-
1
small
Habanero
(Finely Chopped )
-
398
ml
Polpa (Finely Chopped Tomatoes)
-
Salt
(to taste)
Optional Components
-
1
tbsp
Miso
-
1
tsp
Fermented Locust Bean Powder
(or One Bouillon Cube)
-
2
sprigs
Atiedja
(or 1 Bay Leaf)
Additional Ingredients
-
1
Yam
-
2
Green Plantains
Share the ingredient list
Ghanaian Red Cowpea Stew (Atidua Ampesie): Method
- Soak the beans overnight.
- Boil the beans with a lot of water with the roughly chopped onions and 1/2 tsp of salt till tender. You can use a pressure cooker and cook on high pressure for 35 minutes.
- When the beans are ready, mash 1/3 of the beans.
- In a pot, heat the red palm oil and sauté with finely chopped onions in the oil.
- Once the onions are soft, add in the miso and fermented locust beans powder and mix well.
- Add in the can of Polpa (Finely Chopped Tomatoes)and cook the stew well for 10 minutes. Taste the stew for salt and adjust accordingly.
- Add in the atiedja and then follow with the beans.
- Let the sauce simmer at low heat.
- As the sauce is cooking, slice your yam into disks, peel and wash. Peel 2 green plantains, cut in half and boil with the yam in a lot of water with salt for 15-20 mins.
- When the yam and plantain are ready, drain from the water and place the plantains in a bowl with cold water for 5 minutes. At this point, the stew should be ready.
- Serve the boiled plantains and yam with the stew.
