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. Continue reading