Red red

Red red (small batch)

Yield: 3-4 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

A traditional Ghanian comfort food made with beans and tomatoes that never disappoints.

Ingredients

  • 3 Tbsp. palm oil
  • 1/3 can diced tomatoes or 2 medium tomatoes
  • 1 1/2 Tbsp. tomato paste
  • 1/2 Tbsp. grated ginger
  • 2 cloves garlic
  • 2 tsp. ground crayfish
  • 1/8 red bell pepper, diced (optional)
  • 1/2 medium yellow onion, diced
  • 3 c. cooked black eyed peas (3/4 lb. dry)

Spices

  • 2 tsp. paprika
  • 1 1/2 tsp. salt
  • Garlic powder, onion powder, ground ginger, pepper, cayenne, to taste
  • 1 Tbsp. hot sauce (optional)

Instructions

  1. Heat palm oil over medium (4) heat. Fry onion and bell pepper until soft, ~4-5 minutes.
  2. Add garlic, ginger, and spices, and sauté for another minute. Add tomato and let simmer ~5 minutes.
  3. Remove from heat and allow to cool for ~5-10 minutes. Blend until smooth.
  4. Return blended ingredients to pot.* Allow to simmer for ~5 minutes. Adjust to taste.
  5. Add beans to stew and reduce heat to medium/low (3). Once beans are heated through and soft, use potato masher to mash up to half the beans or mash until desired consistency is reached.

Notes

*If using frozen stew, place in pot over medium (4). Heat until stew is fully thawed and hot, ~5-7 minutes, breaking up frozen pieces as you go.

Best served with white rice and/or fried plantains.

Red red (large batch)

Yield: 12 servings (3 batches of stew)
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

A traditional Ghanian comfort food made with beans and tomatoes that never disappoints.

Ingredients

  • 1/2 c. palm oil
  • 1 1/2 medium yellow onions, diced
  • 1/3 red bell pepper, diced (optional)
  • 1 can diced tomatoes or 6 medium tomatoes
  • 3/4 can tomato paste
  • 6 cloves garlic
  • 3 Tbsp. grated ginger
  • 3-4 Tbsp. ground crayfish
  • Cooked black eyed peas (see small batch recipe)

Spices

  • 2 Tbsp. paprika
  • 1 1/2 Tbsp. salt
  • 1/4 tsp. each: garlic powder, onion powder, ground ginger, pepper, cayenne
  • 2 Tbsp. hot sauce (optional)

Instructions

  1. Heat palm oil over medium (4) heat. Fry onion and bell pepper until soft, ~4-5 minutes.
  2. Add garlic, ginger, and spices, and sauté for another minute. Add tomato and let simmer ~5 minutes.
  3. Remove from heat and allow to cool for ~5-10 minutes. Blend until smooth.
  4. Return blended ingredients to pot. Allow to simmer for ~5 minutes. Adjust to taste.
  5. Separate stew into 3 portions.

Notes

Freeze extra stew for later.

See small batch recipe for individual batch instructions.

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