Ghanaian Red Red
from 1 vote
Black eyed peas
(cleaned and soaked overnight)
( chopped )
sugar or 2 satchets of truvia sweetener.
(I sweeten my black eyed peas but not my brown beans)
salt/ bouillon to taste
red bell peppers ??
plum tomato ?
Habanero or scotch bonnet pepper
Decant excess water from soaked beans,then rinse lightly careful not to peel the beans.
When the beans begins to boil, add half of the chopped onions, sweetener and salt / bouillon to taste.
Cook till beans is well cooked and soft but not mushy. While the beans is cooking, prepare the sauce.
The Tomato/pepper sauce:
Wash tomatoes and peppers then blend coarsely.
Heat up Palm oil in a sauce pan,
Please watch closely.
Saute the other half of the chopped onions with the crushed garlic till onions become translucent
Pour in the tomato/pepper blend,then the crayfish. Stir in and Cook sauce till it reduces in size (water has evaporated) and is well fried. Then turn off heat.
Bringing its all together
When the beans is well cooked, and soft to touch, reduce heat and mix in the sauce with the cooked beans until well blended.
Turn off heat.
Serve with fried plantains which happens to be the second 'red' in 'Red-Red'
Or serve with sprinkle of garri (cassava flakes) over the beans.
Bring beans to boil about 15 mins then pour out water and rinse once without touching.
Refill with about 8 cups of water and put back on lit stove
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