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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.
đ§ Ingredienser
- 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)
đšâđł Instruktioner
- 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.
đĄ Proffstips
- âUse very ripe plantains for the sweetest flavor when frying.
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âPalm oil gives Red Red its characteristic color and flavor, but vegetable oil can be used as a substitute.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- 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.