Red-red stew

Red-red is a traditional Ghanaian bean stew that gets its name (and colour) from the tomatoes and palm oil used to prepare it.

The first red-red recipe I tried called for three types of chilli – fresh Scotch bonnet, chilli flakes, and chilli powder (plus additional minced chilli to garnish).

Despite cutting back significantly on the quantity of chilli (and omitting the chilli powder altogether), it was so blisteringly hot the girls were unable to eat it.

After that, I looked at a number of recipes for red-red stew, and came up with a version that works for us.

Red-red stew
(serves 4)

• 200g dried black-eyed peas, rinsed and picked over
• 3 Tb palm oil (or sunflower oil)
• 2 red onions, minced
• 1 hot red chilli, minced (or to taste)
• a thumb of ginger, peeled and minced
• 2 cloves garlic, minced
• 1 tsp curry powder
• 1 Tb tomato paste
• 400g tin tomatoes
• salt and pepper

1. Bring a large pot of water to boil. Add the black-eyed peas, reduce the heat to a simmer and cook for about an hour, or until tender. Drain, reserving the cooking liquid.
2. Heat the oil in a heavy pot over a medium flame. Add the onions, and cook until softened.
3. Stir in the chilli, ginger, garlic and curry powder, then the tomato paste.
4. Add the tomatoes and about a cup of the bean liquid. Bring to the boil, reduce the heat, cover and simmer for fifteen minutes.
5. Add the cooked beans, and cook for twenty minutes more. Keep an eye on the amount of liquid, adding enough to keep it from sticking.
6. Season with salt and pepper. Serve with sautéed plantains or steamed rice.

Tags: African food, black-eyed peas, chillies, dairy-free, gluten-free, tomatoes, vegan, vegetarian