Red red is a traditional bean and tomato stew-like dish popular throughout West Africa. Most likely it was introduced to America through immigrants. The name comes from the combination of red palm oil and tomatoes. The dish is traditionally vegetarian and made with black-eyed peas, which give it a hearty, meaty flavor.
Recipe Servings: 4
Prep Time
30 minutes
Cook Time
2 hours 5 minutes
Total Time
2 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 lb dried black-eyed peas
- ¾ cup palm oil
- 1 medium onion
- 1 Tbsp ginger
- ½ Tbsp garlic
- 2 tomatoes
- 2 Tbsp tomato paste
- 1 Tbsp paprika
- 3 cups vegetable stock, divided
- 3 green onions, chopped
- Salt, to taste
- Ground black pepper, to taste
- 1 habanero pepper, deseeded and chopped
Directions
- Preheat an oven to 350ºF.
- Put the black-eyed peas in a Dutch oven and add water until they are covered by about 1 inch.
- Cook for about 1½ hours, until tender. Drain and set aside.
- In a large saucepan, heat the oil over medium heat. Add the onions and sauté for about 4 minutes, until soft.
- Add the ginger, garlic, tomatoes, tomato paste, peppers, and paprika. Cook for about 1 minute.
- Add half the stock, reduce the heat to medium-low, and simmer for about 10–15 minutes.
- Add the green onions, black-eyed peas, and the rest of the stock. Bring the pot to a boil and let it simmer for another 10–15 minutes.
- Serve hot.
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