Red Red
Red Red is a hearty and flavorful Ghanaian dish made from black-eyed peas stewed in a rich tomato and palm oil sauce, often served with fried sweet plantains. The name 'Red Red' comes from the vibrant red color imparted by the palm oil and tomatoes.
🧂 Ingredients
- 2 cups Black-eyed peas(dried, soaked overnight and cooked until tender, or 2 cans (15oz each), drained and rinsed)
- 0.25 cup Palm oil(or substitute with vegetable oil)
- 1 large Onion(chopped)
- 4 medium Tomatoes(ripe, chopped or 1 can (14.5 oz) diced tomatoes)
- 3 tablespoons Tomato paste
- 1 medium Scotch bonnet pepper(minced, seeds removed for less heat, or to taste)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(peeled and grated)
- 1 tablespoon Shrimp powder (optional)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(ground)
- 3 large Sweet plantains(ripe, for frying)
- 0.5 cup Vegetable oil(for frying plantains)
👨🍳 Instructions
- 1
If using dried black-eyed peas, soak them overnight or for at least 8 hours. Drain and rinse, then cook in fresh water until tender (about 45-60 minutes). Drain and set aside. If using canned peas, drain and rinse.
- 2
In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 4
Stir in the chopped tomatoes, tomato paste, minced scotch bonnet pepper, shrimp powder (if using), salt, and black pepper. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate from the tomato mixture.
- 5
Add the cooked black-eyed peas to the sauce and stir well to combine. Reduce the heat to low, cover, and simmer for at least 20-30 minutes, allowing the flavors to meld. If the stew becomes too thick, add a little water or vegetable broth.
- 6
While the stew simmers, prepare the fried plantains. Slice the ripe plantains into desired shapes (rounds, diagonal slices, or cubes).
- 7
Heat about 1/2 cup of vegetable oil in a frying pan over medium-high heat. Fry the plantain slices in batches until golden brown and caramelized on both sides. Drain on paper towels.
- 8
Serve the Red Red stew hot, accompanied by the fried sweet plantains.
💡 Pro Tips
- ✓Use very ripe plantains for the sweetest flavor when frying.
- ✓Adjust the amount of scotch bonnet pepper to your spice preference.
- ✓Palm oil gives Red Red its characteristic color and flavor, but vegetable oil can be used as a substitute.
🔄 Variations
- Add smoked fish or salted fish to the stew for an extra layer of flavor.
- Serve with a side of gari foto (fried gari) or rice.