Red-Red is a traditional Ghanaian recipe for a classic stew of black eyed beans in a palm oil, onion and tomato sauce flavoured with chillies. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Red-Red.
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This is a traditional Ghanaian cowpea (black-eyed pea) dish made with red palm oil and red chillies
Ingredients:
600g dried black-eyed peas
250ml red palm oil (or groundnut oil with paprika)
2 onions, thinly sliced
3 ripe tomatoes, quartered
2 bouillon cubes or Maggi cubes
3 red chillies, pounded to a paste
salt and black pepper to taste
Method:
Wash the black eyed peas then soak in water over night. After soaking rub the peas between your hands to remove the skins then rinse to wash away those skins. Drain in a colander then tip into a large pot and add just enough water to cover them. Bring to a slow boil then cover and simmer for about 45 minutes or until the black-eyed peas are tender.
Meanwhile heat oil in a frying pan, add the onions and cook them until slightly browned. Add the chillies and fry for a few minutes more before adding the tomatoes. Mash the mixture to a sauce then add to the black-eyed peas. Add your bouillon or Maggi cubes and simmer for 10 minutes. Add salt, black pepper to taste.
Cook for a few minutes more then serve with fried plantains.
