Red Red Recipes
RED RED
Growing up in Koforidua, Ghana, red red bean stew was part of a weekly meal. When we got home from school, my grandmother or aunt would offer a couple of options to tied us over before dinner. Most times, my pick was red red bean stew with gari (dried cassava granules) and plantains, made with pre-cooked black-eyed peas and tomato puree. My version includes red bell pepper for a bit of sweetness. In addition to fried plantains and gari, the stew can be served with steamed white rice, yams, sweet potatoes or cassava.
Provided by Food Network Kitchen
Time 1h45m
Yield 3 serving
Number Of Ingredients 11
Steps:
- Add the black-eyed peas, 2 cups of water and a pinch of salt to a small pot. Bring to a boil, reduce the heat to low, cover the pot and simmer, adding 1 cup of water as needed as the water evaporates, until the beans are firm to the bite (not mushy), 40 to 45 minutes. Drain the water from the beans.
- Crush the garlic, tomatoes, red bell pepper and onion in a blender or food processor, about 30 seconds.
- Heat the palm oil in a medium pot over medium heat until the oil starts to smoke and tiny bubbles start to form in the oil. Add the tomato mixture and stir to combine. Lower the heat to medium low and simmer for 5 minutes.
- Season the mixture with the bouillon powder, curry powder and cayenne if using and stir to combine. Simmer for 2 minutes. Stir in the beans and cook over low heat, stirring occasionally, until the stew thickens and the beans are tender to the touch, about 25 minutes. Taste for salt and adjust if necessary.
- Serve the stew with a side of fried plantains or steamed white rice.
RED RED
Make this Ghanaian-inspired stew, with a warming spicy tomato broth and fried sweet plantain. The name - and colour - comes from the red palm oil
Provided by Akwasi Brenya-Mensa
Categories Dinner
Time 1h25m
Number Of Ingredients 17
Steps:
- Tip the soaked black-eyed beans into a large pot with 2.5 litres water. Peel the whole garlic clove, lightly crush it with the back of a knife and add it to the pot with the rosemary and 2 tbsp salt. Bring to the boil, reduce the heat and simmer for 30 mins, then add the bicarb and cook for 10-20 mins more until the beans are tender.
- Meanwhile, heat 90ml of the red palm oil in a large saucepan over a medium-low heat and fry the onions for 8-10 mins until translucent. Add the ginger, grated garlic and the scotch bonnet, and cook for 3 mins. Tip in the blitzed tomatoes and cook for 20 mins - it's ready when the oil starts to rise to the surface. Add the shrimp powder, if using.
- Tip in the canned mackerel along with its sauce, shrimp boullion cube and tomato purée. Drain the beans, then add to the pan. Stir the sauce and beans together and cook over a low heat for 10 mins, then add the remaining palm oil. Taste for seasoning and adjust to taste.
- Rinse the plantains under cold running water and cut open carefully. Slice into coins about 1cm thick. Heat a 1cm depth of vegetable oil in a large frying pan set over a medium-high heat and fry the plantain in batches for 3-4 mins on each side until golden brown. Use a slotted spoon to remove to a tray lined with kitchen paper and leave to drain. Season with salt, then keep warm in a low oven.
- Halve the avocado, remove the stone, then peel carefully to keep the shape intact. Cut each half in half again so you have four quarters, then slice each piece lengthways, but not all the way through the tip. Gently spread the slices apart to create avocado fans.
- Ladle the red red into bowls and top with the avocado and, if using, 1 tsp gari. Together, the avocado and gari should cover half of the bowl. Serve portions of fried plantain in bowls alongside.
Nutrition Facts : Calories 748 calories, Fat 40 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 27 grams sugar, Fiber 16 grams fiber, Protein 25 grams protein, Sodium 2 milligram of sodium
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