Recipe

Ghanian Redred Recipe

	Exitmusic384 / All my dishes 6 months, 2 weeks ago This is a recipe my roommate brought back from her year on exchange in Ghana. Simple dish, typically served with fried plantains. Its name comes from the colour of the ripe plaintains before they are peeled (red) and the colour of the beans when t... More Prep:8m Cook:60m Servings:8	Exitmusic38
	vegetarian spicy

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Ingredients

1 1/2 cups dried black eye peas

2 tsp cayenne pepper

1/2 cup palm oil (or olive oil - palm oil might be difficult to find in North America)

2 tsp salt

1 large white onion, chopped

6 cups water

2 tomatoes, pureed

1 tbsp ginger, ground

2 vegetable boullion cubes

3 cloves garlic, minced

1 green pepper, chopped

Directions

Boil peas in 5 cups of water for approx. 45 minutes. Do not drain.

Meanwhile, place 1/2 cup oil over heat. Place the blended tomato and half of the chopped onion in the oil.

Add 1 cup water to the mix and bring to a boil.

Add cayenne pepper, ginger, salt, garlic, and boullion cubes. Allow to simmer several minutes, stirring occasionally.

Add in the green pepper and remaining onion. Allow mixture to boil 15 minutes.

Stir in peas and simmer for 10 minutes.

To fry the plantains, cut them into slices about a finger-width thick and boil in a large pot of oil deep enough to cover the plaintain slices completely until they are crisp, like chips. I would recommend doing this as early as possible, as it may take up to half an hour to do.

Use the plaintain chips as a scoop for the redred, or substitute plantains for bread or sliced of cooked sweet potato.

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