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Nightingale's quick version of Red-Red (Ghanaian Dish)
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Brief Description
Red-red is a traditional spicy Ghanaian recipe with a tomato base and black-eyed peas. This is an amazing dish and I have found the absolute easiest way to prepare it! Red-red gets the name from the red palm oil used to prepare the dish and the tomatoes. It is usually served with fried plantains.
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Main Ingredient
black-eyed peas
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Category: Vegetarian
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Use your plantain pieces as edible scoop - no utensils necessary! Enjoy this deliciousness!
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Posted By: DHAPP
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Posted On: Dec 10, 2020
Number of Servings:
Ingredients:
- 1 cups - red palm oil (or coconut oil if out of palm oil)
- 2 - large red onions chopped
- 2 - habenero peppers minced
- 5 cloves - garlic minced
- 1/8 cups - fresh ginger grated with smallest possible grating
- 1 tablespoons - salt
- 2 cans - tomatoes 1 can quartered & 1 can crushed
- 2 cans - black eyed peas drain both cans, mash 1.5 cans and leave remaining 1/2 can as whole black eyed peas
- 3 ounces - tomato paste
- 4 - plantains sliced 1
- 2 cans - black eyed peas drain both cans, mash 1.5 cans and leave remaining 1/2 can as whole black eyed peas
- 3 ounces - tomato paste
- 4 - plantains sliced 1
- 1 cups - red palm oil (or coconut oil if out of palm oil)
- 2 - large red onions chopped
- 2 - habenero peppers minced
- 5 cloves - garlic minced
- 1/8 cups - fresh ginger grated with smallest possible grating
- 1 tablespoons - salt
- 2 cans - tomatoes 1 can quartered & 1 can crushed
Directions:
In large cast iron saucepan, heat oil on medium heat. Add onions and saute about 5 minutes, until softened. Add remaining ingredients (except the plantains) and allow it to simmer 10 minutes stirring occasionally.
(When I have a lot of time I my hands, I use fresh tomatoes and stew them until they are the consistency I want. I also do not mash most of the black-eyed peas, but will allow the red-red to cook for 45 minutes so they can naturally break down and thicken the stew. Both versions are delicious so I mostly opt for the quick prep!)
As the red-red simmers, heat a few more tablespoons of oil in frying pan over medium heat. When it gets hot, add the bananas, flat-side down. Once bottom is browned (not burned), flip and repeat. Remove and pat with paper towel to remove excess oil.
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