Video
Ingredients
- 1 cup red palm dende oil*
- 2 cups red onion small dice
- 1 habañero pepper seeded, minced
- ¼ cup garlic minced
- 2 tablespoons fresh ginger grated
- ⅛ teaspoon cloves ground
- 1 teaspoon curry powder
- 1 bay leaf
- ⅓ cup tomato paste
- 2 cups tomatoes medium dice
- 8 cups dark red kidney beans canned with liquid
- 2 tablespoons salt
- To taste ground black pepper
- ¼ cup dried shrimp** optional, minced, soaked in ½ cup water
- 2 ripe plantains sliced on diagonal, 1 inch wheels
- ½ cup oil for frying
- 1 cup scallions sliced ½ inch pieces
- 6 tortillas flour 12 inch, heated
Instructions
- In a large heavy-bottomed saucepan, heat oil on medium. Add onions and sauté for about 5 minutes, until softened.
- Add peppers, garlic, and ginger. Cook 1 minute, add cloves, curry powder, and bay leaf, and cook 1-2 minutes more.
- Add tomato paste, stir to incorporate, and add tomatoes. Cook 5-8 more minutes until the tomatoes start to break down. Stir frequently.
- Add the red beans with their liquid to the tomato mixture. Add salt, pepper, and shrimp with its water (if using). If not using the shrimp, just add ¼ cup of water.
- Stirring occasionally, simmer on low for 15 minutes or until you reach a thick stew consistency. Add additional salt, if needed.
- Heat oil in a skillet over medium heat and add the plantains. Sauté until golden brown on both sides. Place the plantains on a paper towel-lined tray to remove excess oil.
- Serve the Red Stew garnished with scallions, and with the fried plantains and tortillas.
Notes
*Dende oil is a fragrant, bright red oil from the fruit of the African Oil Palm, commonly used in parts of West Africa and Brazil. It can be purchased online or at Whole Foods.
** Dried shrimp are available at Asian markets or Whole Foods, and provides a wonderful depth of flavor.
Recipe developed by The Culinary Institute of America.