Ghanaian black-eyed bean stew with kelewele - fried plantains
In Ghana, this fried plantain dish is known as 'kelewele'. The bean stew is normally called ‘red-red’ because of the hue it takes on when palm oil is used. However, for health and availability reasons, Barbara prefers to use coconut oil instead.
If using dried black-eyed beans, we recommend soaking them in cold water overnight to speed up the cooking process.