Red Red
This Ghanian vegan stew gets its interesting name from red palm oil and tomatoes, or possibly orange-red plantains taht are served alongside it. Be sure to eat it with fried plantain, as this really elevates the dish.
Servings 4
Ingredients
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 scotch bonnet optional, can sub for chili flakes
- 3 cm ginger, grated
- 100 mL red palm oil
- 600 mL black eyed peas, cooked 1 cup dried beans, cooked
- 5 tomatoes, chopped
- 2 tbsp tomato puré
- salt
- 3 plantains
- 2 tbsp canola oil for plantain
Instructions
- Heat the oil in a frying pan on medium heat. Add the red onion and let it sweat until translucent.
- Add garlic and ginger and cook for a minute.
- Add tomato pure, chopped tomatoes and a pinch of salt.
- If using scotch bonnet, either slice itopen and add to the pot or add whole, depending on desired level of heat.
- Cook for 10 min until tomatoes start to break down.
- Add the beans and cook for another 30 minutes, until the oil starts to separate.
Plantain
- While the Red Red is cooking, peall and slice the plantains at a diagonal.
- Heat the canola oil in a frying pan. Fry the sliced plantains for a few minutes per side, until golden. Don't crowd the pan, fry in multiple rounds if necessary.