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Red red stew
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Ghanaian Red-Red: Black-eyed beans stewed in spiced tomato sauce, a versatile and delicious vegan dish. Enjoy all day with fried plantains for a satisfying meal. Easy to make and full of flavor.
Ingredients:
  • 200 g (7oz) dried black-eyed beans or 400g (14oz) tin organic black-eyed beans
  • 75 ml (5 tablespoons) sustainable palm oil or carotene oil
  • 1 red onion finely diced
  • 2.5 cm (1-inch) piece fresh root ginger finely grated
  • ½ tablespoon dried chilli flakes
  • ½ red Scotch bonnet chilli deseeded and diced
  • ½ teaspoon curry powder
  • ½ tablespoon chilli powder
  • 400 g (14oz) tin chopped or whole plum tomatoes
  • 200 g (7oz) plum tomatoes roughly chopped
  • 1 tablespoon tomato purée
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • gari (fermented, dried and ground cassava), for sprinkling
Instructions:
  • - For dried beans, rinse and place them in a large saucepan, cover with water, bring to a boil, then simmer for at least 1 hour until tender. Drain and set aside. For tinned beans, rinse and drain. - Heat oil in a large saucepan, add onion, ginger, chilli flakes, and Scotch bonnet, sauté until onion is translucent. - Stir in curry and chilli powders, then add tomatoes, tomato purée, salt, and pepper. Cook for 45-60 minutes until tomatoes break down. Blend for a smooth sauce if desired. - Add beans, cook over medium-low heat for 30 minutes until tender. Stir occasionally to prevent sticking. Adjust seasoning and serve with gari sprinkled on top.

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