Named "Red Red" for a couple of reasons. When we asked why it was named this way in Ghana, they would tell us that the ripe plantains are called red and from the red palm oil. When I was checking on the name online, I came up with many recipes that included tomatoes in them. Since we don't recall tomatoes being part of the dish we remember, I opted to go middle road with some tomato paste for flavor. Tomato paste is used very frequently in Ghana. Also, traditionally the plantains are deep fried in a less than healthy oil. We opted to bake them, and didn't notice much of a difference. They were perfectly sweet and soft on their own, to compliment the beans.
There are a couple of ingredients in this meal that made it difficult to make this meal authentic until recently when we found some gari, made from cassava. One other ingredient was the red palm oil, harvested from palm oil trees.
My husband says it's a keeper. We all loved it. Enjoy!
Red Red (Black-Eyed Peas with Plantains)
1/2 cup red palm oil
Add and cook until soft:
1-2 onions, sliced
1 inch ginger, peeled and chopped (optional)
5 cloves garlic, pressed and chopped
Add and let cook for a couple of minutes:
1 teaspoon curry powder
red pepper (to taste, or use the chili and onion condiment below)
1 Tablespoons tomato paste
salt to taste
Finally add, and let simmer:
4-6 cups cooked black-eyed peas (save the cooking liquid)
(This is about what you get when you cook up 1 pound dry beans)
bean cooking water for thinning the stew to almost soupy
Meanwhile, prepare the baked plantains:
Put into a mixing bowl:
6 very very ripe (entirely black) plantains, washed, peeled and cut into about 1 inch sections
about 1 Tablespoon coconut oil (you could try baking them without oil, it works!)
Toss the plantains with the oil (if desired) and arrange on a baking sheet in single layer.
Bake at 350 F until done (softened), about 30-45 minutes.
Serve up the Red Red with some slices of baked plantain. Making sure there is liquid for the gari to sprinkle on and soak up, enjoy as a meal.
Process fresh red chili pepper in a mortar and pestle, adding some salt. Stir in some thinly sliced red onion (more typical in Ghana, but you may use any kind of onion for this). Put on the table to serve alongside as a condiment.