Something to know about many Ghanaian cooks. If you ask them for exact measurement for recipes, they cannot tell you because most people cook with intuition, probably from learning how to cook by watching their parent, who themselves did not have any written recipes. Thus, no two tries of a recipe are exaclty the same, they can taste similar or taste different but still be very flavourful. This is the case of my experience with Red Red. I feel like as I get better as a cook, I adjust measurements and play around with spices to achieve different flavour profiles.
I already have a recipe for Red Red (Ghanaian Beans Stew) on my E-book, which is available on my blog and is still tasty. But this recipe is equally as tasty for those days you have more time to dedicate to cooking. Making this Red Red had my house smelling like a typical Ghanaian market and had my housemate coming by and asking me what this divine smell was.
Like the one I have in my E-book, this recipe is hella tasty, and super indulgent. Also this is great for meal prep because you can eat it with plantains, rice, baked sweet potatoes or squash. It works well with everything.
Ingredients-makes about 8 servings
- 1 onion
- 1/2 red bell pepper
- 3 tomatoes
- 2 cloves of garlic
- 2 thumb sizes ginger
- 2 tsp curry powder
- 2 tsp cumin powder
- 1 tsp clove
- 2 bay leaves
- 1 veggie cube
- 1/4 cup tomato paste
- 1.5 cup black eye beans
- Soak the black eye peas overnight.
- the next day rinse the beans and cook in water for 45-50 minutes at medium to high heat. No need to measure the amount of water, just use enough water to fully cover the beans
- While the beans are cooking prep the other ingredients.
- Chop half a medium red onion finely and set aside. Save the other half of the onion for the tomato blend
- In a blender add the onion, 3 tomatoes roughly chopped, one scotch bonnet pepper (deseeded if you do not like spicy food), 1/2 red bell pepper and a large thumb of ginger. Blend the mixture with about 1/2 cup of water
- In a large pot heat 1/4 cup of olive oil at medium heat. When the oil starts to run like water in the pot, add the finely chopped onions and cook in the oil till soft
- When the onions are soft, add the tomato paste and mix it well with the onions. Add 1/4 cup of water when the pot turns dry
- After the tomato paste has been well mixed with the onions, mix in the blended tomato purée, the spices and the veggie stock cube
- Then add a can of tomato sauce (I used the 398 ml Costco organic low sodium tomato sauce)
- Then cook the sauce down, fully covered for 20 minutes at medium-low heat. The sauce will bumble a lot so make sure to keep it well covered
- Mix in the cooked beans and let it cook in the sauce for 5 minutes
- After add the chopped spinach and let it wilt into the sauce. After plate the beans stew
- Serve with some baked plantains and/or rice