Red Red, Ghanaian Bean Stew (Vegan, Vegetarian, Gluten Free, West African Recipes)

Red Red, Ghanaian Bean Stew (Vegan, Vegetarian, Gluten Free, West African Recipes)

Red red is a Ghanaian bean stew served together with fried plantains and often garnished with gari, a coarse toasted cassava flour. It makes an altogether delightful dish, that is perfectly suitable for vegans and vegetarians alike. If you would like to try something new, have a go at this.

Recipe:

Bean stew/Serves 4

1 cup of dry black eyed peas (180-200g or 1 canned beans)
1/4 cup red palm oil
1 large onion
1 tablespoon tomato paste
4 medium size, ripe tomatoes
1 inch fresh ginger
2 cloves garlic
2 scotch bonnet peppers
500ml vegetable stock
salt to taste
water for soaking beans, extra as needed.

Method:

1. Soak the beans in fresh water for about 2 hours or overnight, this makes the cooking process quicker. You can also soak the beans in hot water for half an hour before cooking. Cook the beans for 30 to 45 minutes until soft.
2. Chop the vegetables. Saute the onions until caramelized then add the tomato paste.
3. Add the tomatoes in and fry until they have cooked down. This should take 5 to 10 minutes.
4. Add the vegetable stock and allow to simmer for half an hour on low heat. During this time you can prepare the plantains.

Take 4 plantains.
Peel, slice, season with salt and deep fry or oven roast.

Serve the dish garnished with a little gari powder.

Where you can get these ingredients. These are now widely available in the UK online or at Afro Caribbean grocers. In London you will be able to find these in most supermarkets South of the river, in areas like North End Road market and markets around Peckham and East Croydon.

If you would like to learn more about us and African food, please head over to our blog at

https://www.myburntorange.com/red-red-ghanaian-bean-stew-vegan-vegetarian-gluten-free/

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