Check Out The Recipe For The Ghanaian Authentic 'Red, Red' Dish

SenamAma

For hours, this slow-cooked black-eyed peas stew will keep you warm and comfortable. Red red is a traditional Ghanaian dish made with West African beans, palm oil, and tomatoes. This is a hearty and nutritious stew that the whole family will enjoy. For the ultimate comforting main course, this delicious Ghanaian recipe combines a rich beans stew with fried plantain. A hearty meal that is sure to please, with a twist on a family favorite.

Continue reading to learn how to make your own red red recipe using our handy preparation guide. This traditional Ghanaian bean stew recipe is simple to prepare.


Indregients

1. 5 canned of black eyed peas, drained or 600g dried beans.

2. 100ml palm oil.

3. 1 medium onion, chopped.

4. Minced ginger and garlic.

5. ½ tbsp dried chilli flakes.

6. ½ red scotch bonnet chilli.

7. ½ tablespoon of curry powder.

8. 1 tablespoon of bouillon powder

9. 1 x 400g tin chopped tomatoes

10. 4 plum tomatoes, roughly chopped

11. 1 tbsp tomato purée.

12. 2 tablespoon of crayfish (optional)

13. Salt to taste.

14. 6 ripe plantains, sliced diagonal.


Preparation

1. Soak dried beans in cold water for about 5 hours OR cover and set aside overnight if using canned beans.

2. Cook the beans for 5 minutes on high heat. Drain the beans and rinse them under cold water before setting them aside.

3. If you're using canned beans, skip the first two steps and go straight to the next.

4. In a large pot, heat the palm oil over medium-high heat.

5. Add the onion, garlic, ginger, chili flakes, and scotch bonnet and cook until the onion is translucent, about 5 minutes.

6. Cook with the tomatoes, tomato purée, salt, and pepper.

7. Stir in the curry and chili powders thoroughly. In a separate bowl, combine the crayfish, bouillon powder, and salt to taste. As you cook, adjust the seasoning to your preference.

8. Cook for about 20 minutes on medium heat. Cover and stir in the leek. Stir often until the oil has separated entirely from the tomato puree.

9. If the stew/sauce is to your liking, add the beans, reduce the heat, and cook for 30 minutes.

10. Give it a good stir now and then to make sure everything is well combined. Cook until the beans are soft and the stew has thickened to a smooth consistency.

11. Toss the sliced plantains in a medium bowl with a pinch of salt to ensure that they are evenly salted.

12. Preheat the deep-fat fryer to 180 degrees Celsius. If using a frying pan, add a generous amount of vegetable oil into the pan and heat it up.

WARNING: WORKING WITH HOT OIL CAN BE RISKY. Don't leave it unattended!

13. Fry the plantain slices in batches, leaving enough space between them to fry evenly.

14. When the slices have turned golden, flip them over to fry the other side. Fry until the optimal level of browning is reached.

15. Remove the pan from the heat and drain the oil in a sieve or on kitchen paper. Fry the remaining plantain in the same manner.

16. To serve, ladle the bean stew onto your plate and top with the fried plantain.

17. Enjoy!



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