Red Red is a black-eyed pea (cowpea) stew cooked in a gently spiced tomato sauce.
It’s usually eaten with fried ripe plantains.
Recipe adapted with permission fromZoe’s Ghana Kitchen, Hachette Book Group, 2021.
Photo: Brittany Conerly
Another aunt insists it’s red twice because of the oil and tomato.
Either way, the name makes sense.
It’s Red and Red.
It’s worth saying twice, it’s that delicious.
It was a relief to know that my small insistence meant something to early diasporic readers of the cookbook.
It can also help control blood pressure and is a good source of heart-healthy monounsaturated fat.
White palm oil, on the other hand, is one of the world’s most consumed vegetable oils.
Red palm oil is delicious.
It’s a beautiful, unique ingredient that is irreplaceable.
There is no other oil that tastes like it!
Seek it out, then fall in love with this unique profile which will revolutionize your pantry.
Reduce heat to a simmer and cook until the beans are tender, about 1 hour.
Heat oil in a large saucepan over medium heat until melted.
Stir in chili powder and curry powder.
Add tomatoes and their juice, tomato paste, pepper and salt; stir to combine.
Add the drained (or rinsed canned) beans.
Cook, stirring occasionally, until thick, 45 minutes to 1 hour.
It has a strong, peppery flavor with hints of citrus.
Look for it at African markets oronline.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
