(Nigerian black-eyed pea stew with plantains)
4 to 6 servings
- Black-eyed peas -- 2 cups
- Oil -- 2 or 3 tablespoons
- Onion, finely chopped -- 1
- Chile peppers, minced -- 2 or 3
- Tomatoes, seeded and chopped -- 2 cups
- Fish fillets, cut into 1-inch pieces (optional) -- 1 pound
- Salt and pepper -- to taste
- Oil for frying
- Green plantains, peeled and cut into 1/2-inch rounds -- 3
- Rinse the black-eyed peas, and then soak them in enough water to cover by about 2 inches for 8 hours or overnight.
- Drain and rinse the soaked peas and add them to a large saucepan with enough water to cover by about an inch. Bring to a boil and simmer for 1 1/2 to 2 hours, or until the beans are just cooked through and tender. Add water as necessary to keep the beans covered.
- Heat the oil in a large pot over medium-high flame. Add the onion and chopped chile peppers and saute until the onion is cooked through and translucent.
- Stir in the chopped tomatoes and simmer for 3 or 4 minutes to cook them down a bit.
- Add the black-eyed peas and their liquid to the pot and bring to a boil. Stir in the fish, salt and pepper, reduce heat to low and simmer for about 10 minutes, or until the fish is cooked through. Adjust seasoning and set aside while you make the dodo.
- Heat about 1/4 inch of oil in a large skillet over medium flame. Fry the plantain rounds in batches, lightly browning them on each side. Remove to a paper towel-lined plate as they are done.
- Serve the ewa stew with the fried dodo on the side.
Ewa Dodo Variations
- Fish and Seafood: Any type of fish fillet will do for this dish. Or try using peeled and deveined shrimp instead.
- Vegetarian Version: For a delicious vegetarian dish, simply eliminate the fish or seafood.
- Seasonings: Stir a tablespoon or two of dried, ground shrimp or crawfish into the sauteing onions for extra flavor. Add some minced garlic. Substitute dried, ground chile pepper for the fresh chiles.