"Red Red" is a traditional Ghanaian dish that is both flavorful and filling. The dish is named for its distinctive red color, which is the result of the combination of tomatoes and red pepper flakes. It's a vegan stew made of black-eyed peas, which is a staple ingredient in West Africa, and cooked with various flavorful ingredients like ginger, garlic, onions, and palm oil. The stew is often served with cooked plantains or rice, and it's the perfect main course or side dish. This vegan version of the dish preserves all the traditional flavor and comfort of the original, making it an ideal choice for a satisfying and nutritious meal.
- 1 cup of black-eyed peas (soaked overnight)
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tomato, diced
- 1 teaspoon of grated ginger
- 1 teaspoon of red pepper flakes
- 2 cups of vegetable broth
- 1/4 cup of palm oil (or other neutral oil)
- Salt and pepper, to taste
- Optional: 1 cup of cooked plantains
- Optional : 1 cup of cooked rice
- In a large pot, add the soaked black-eyed peas and enough water to cover them by 2 inches. Bring to a boil, then reduce the heat and simmer for about 45 minutes, or until the peas are tender. Drain and set aside.
- In the same pot, heat the palm oil over medium heat. Add the onion and sauté for about 3-4 minutes, or until softened.
- Add the garlic, ginger, and red pepper flakes, and cook for an additional 2 minutes.
- Stir in the diced tomato and cook for about 5 minutes, or until the tomato has broken down.
- Add the cooked black-eyed peas and the vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, or until the sauce has thickened.
- Season with salt and pepper to taste.
- If desired, you can serve Red Red with cooked plantains or rice.
This dish is usually enjoyed as a main course, but it also goes well as side dish to other traditional Ghanaian dishes like jollof rice or kenkey.
Enjoy your vegan version of the traditional Ghanaian meal!
Note: red red is also known as stewed bean or beans stew, It's name comes from the red color of the dish which is a result of the tomatoes and red pepper flakes.