Can I make this recipe vegetarian or vegan?
Yes, this recipe is naturally vegan as written. Ensure your red palm oil is sustainably sourced.
LUNCH
Authentic Ghanaian Red-Red: Black-Eyed Peas & Fried Plantains
Discover the vibrant flavors of Ghana with this traditional Red-Red recipe. Tender black-eyed peas simmered in a savory tomato and red palm oil sauce, perfectly complemented by sweet, golden-fried ripe plantains. This naturally vegan and deeply satisfying dish is a staple in West African cuisine, offering a hearty and delicious meal experience.
HOW TO MAKE IT
Let's cook.
01
Rinse the soaked black-eyed peas and place them in a large pot with 6 cups of fresh water. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until tender but not mushy. Drain and set aside.
02
In a separate large pot or Dutch oven, heat the red palm oil over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
03
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
04
Add the diced tomatoes, cayenne pepper, and salt to the pot. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
05
Add the cooked black-eyed peas to the tomato sauce, stirring to combine. Reduce heat to low, cover, and let it simmer gently for 10 minutes to allow the beans to absorb the sauce's flavors.
06
While the beans simmer, peel the ripe plantains and slice them diagonally into 1/2-inch thick pieces.
07
Heat the vegetable oil in a large skillet over medium-high heat. Fry the plantain slices for 2-3 minutes per side, until golden brown and caramelized. Remove with a slotted spoon and drain on paper towels.
08
Serve the Ghanaian Red-Red hot, with a generous portion of the bean stew alongside the fried plantains.
About This Recipe
Discover the vibrant flavors of Ghana with this traditional Red-Red recipe. Tender black-eyed peas simmered in a savory tomato and red palm oil sauce, perfectly complemented by sweet, golden-fried ripe plantains. This naturally vegan and deeply satisfying dish is a staple in West African cuisine, offering a hearty and delicious meal experience.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can add a smoked fish or shrimp powder to the bean stew. Adjust the cayenne pepper to your preferred spice level. Ensure plantains are very ripe for optimal sweetness and texture.
Easy Substitutions
If red palm oil is unavailable, you can use a blend of olive oil and a pinch of annatto powder for color, though the flavor will differ. Canned black-eyed peas can be used to save time; rinse well and add directly to the sauce, simmering for only 5-7 minutes. For a vegetarian option, omit any smoked fish or shrimp powder.
Storage & Reheating
Store leftover Red-Red in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. Fried plantains are best enjoyed fresh but can be reheated in a dry skillet for a few minutes.
Serving Suggestions
Serve Ghanaian Red-Red with a side of gari (toasted cassava flour) for a traditional experience. It also pairs well with a simple green salad or a sprinkle of chopped fresh cilantro for added freshness. For a heartier meal, you can add a fried egg on top.
Common Mistakes
1. Not soaking the black-eyed peas: This will drastically increase cooking time and can lead to unevenly cooked beans. 2. Using under-ripe plantains: Green or slightly yellow plantains will be starchy and not sweet, missing the desired flavor contrast. 3. Overcooking the beans: The beans should be tender but still hold their shape, not turn into a mush. 4. Overcrowding the pan when frying plantains: This lowers the oil temperature and results in soggy, not crispy, plantains.
Frequently Asked Questions
What is red palm oil?
Red palm oil is an edible vegetable oil derived from the mesocarp of the fruit of the oil palm. It's known for its rich red color and distinct flavor, and is a good source of antioxidants.
Can I use a different type of bean?
While black-eyed peas are traditional, you could experiment with other beans like kidney beans or cannellini beans, though the flavor profile will change slightly.
How do I know if my plantains are ripe enough?
Ripe plantains will have a yellow skin with numerous black spots or even be mostly black. They should feel slightly soft to the touch.
MORE TO KNOW
Red-Red is a staple in Ghanaian cuisine, often enjoyed as a filling and nutritious meal. The key to its authentic taste lies in the use of red palm oil, which imparts a distinctive color and earthy flavor. Soaking dried beans overnight significantly reduces cooking time and improves digestibility. If you forget to soak, a quick soak method involves boiling the beans for 5 minutes, then letting them sit covered off the heat for an hour before draining and proceeding with the recipe.
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