Hey Foodies, it’s another rainy Friday and I thought what better recipe to share than the warm hearty ghanian dish called “red red”. Made from black eyed peas, tomatoes, palm oil, a blend of aromatic spices and optionally meat or fish, this delicious food is packed with proteins, fibre, healthy fats, Magnesium etc.
Without wasting much time lets just jump into the recipe.
Ingredients:
2 cups black-eyed peas (soaked overnight)
1 large onion, finely chopped
3-4 ripe plantains, sliced
3 tablespoons red palm oil
2-3 tomatoes, diced
2-3 red bell peppers, diced
3 cloves of garlic, minced
1 teaspoon grated ginger
1 teaspoon ground red chili powder (adjust to your spice preference)
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt to taste
Freshly ground black pepper to taste
Fresh cilantro leaves, for garnish
Fried ripe plantains or gari (cassava flakes), for serving (optional)
Instructions:
Rinse the soaked black-eyed peas and place them in a large pot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes or until the peas are tender but not mushy. Drain and set aside.
Heat the red palm oil in a large skillet or frying pan over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic, grated ginger, and diced tomatoes to the pan. Cook for 2-3 minutes until the tomatoes start to soften.
Add the diced red bell peppers to the pan and continue to sauté for another 5 minutes, until the peppers are slightly tender.
Sprinkle in the ground red chili powder, ground cumin, ground coriander, salt, and black pepper. Stir well to combine the spices with the vegetables.
Add the cooked black-eyed peas to the skillet and stir to coat them evenly with the spice mixture. Simmer for 10-15 minutes, allowing the flavors to meld together.
While the black-eyed peas are simmering, heat a separate pan with a little oil. Fry the sliced plantains until they turn golden brown on both sides. Remove from the pan and set aside.
Serve the Red Red hot, garnished with fresh cilantro leaves, alongside the fried plantains or gari (cassava flakes) for a traditional touch.
Enjoy the hearty and flavorful Red Red dish, rich in Ghanaian flavors and spices!
