Red-Red

Red-Red Recipe from Chad: A Delicious Pea and Shrimp Dish

Region / culture: Chad | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 4

Introduction

Red-Red is a popular Ghanaian dish made with black-eyed peas, tomatoes, onions, and plantains. It is a flavorful and hearty meal that is perfect for any occasion.

History

Red-Red has its origins in Ghana, where it is a staple dish in many households. The name "Red-Red" comes from the red palm oil used to cook the dish, as well as the red color of the tomatoes and peppers used in the recipe.

Ingredients

2-3 cups of dried cowpeas (black-eyed peas) or similar
1 cup of red palm oil (or vegetable oil)
1-2 onions, thinly sliced
2-3 ripe tomatoes, quartered
small piece of smoked or dried fish and/or 1 spoonful of shrimp powder
cayenne pepper or red pepper
salt and black pepper
several ripe or near-ripe plantains

How to prepare

Clean the black-eyed peas by rinsing them in water in a large pot. Soak them in water for at least an hour or overnight. After soaking, rub them together between your hands to remove the skins. Rinse again to wash away the skins and any other debris. Drain them in a colander. If using smoked or dried peas, remove bones and skin, rinse and soak in water, then dry. If using dried shrimp, grind the shrimp.
Place the black-eyed peas in a large pot and fill it with enough water to just cover the peas. Bring to a slow boil, then reduce the heat, cover, and simmer until the peas are tender, which should take around thirty minutes to an hour. When cooked, the peas should be moist but not standing in water.
While the peas are cooking, heat oil in a skillet. Fry the onions until slightly browned, then add tomatoes and dried shrimp (if desired). Mash and stir the mixture to form a sauce.
Stir the onion-tomato mixture into the black-eyed peas. Add bouillon if not using shrimp. Simmer for ten minutes. Add salt, black pepper, and cayenne or red pepper to taste.
Cut the plantain into pieces and fry them in hot oil.
Serve with bean sauce.

Variations

Add some diced bell peppers for extra flavor and color.
Use smoked fish or tofu instead of dried shrimp for a different twist.
Garnish with fresh cilantro or parsley for a pop of freshness.

Cooking Tips & Tricks

Soaking the black-eyed peas overnight helps to reduce cooking time and makes them easier to digest.

- Be sure to remove the skins from the black-eyed peas before cooking to ensure a smooth texture.

- Frying the plantains adds a delicious crispy texture to the dish.

Serving Suggestions

Red-Red is traditionally served with fried plantains on the side, but it can also be enjoyed with rice or bread.

Cooking Techniques

Be sure to simmer the black-eyed peas until they are tender but not mushy.

- Frying the plantains until golden brown adds a delicious crunch to the dish.

Ingredient Substitutions

If you can't find black-eyed peas, you can use kidney beans or black beans as a substitute.

- Red palm oil can be replaced with vegetable oil or coconut oil.

Make Ahead Tips

Red-Red can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Red-Red in a large bowl with the fried plantains arranged on top for a beautiful presentation. Garnish with fresh herbs for a pop of color.

Pairing Recommendations

Red-Red pairs well with a side of steamed greens or a fresh salad to balance out the flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

A serving of Red-Red typically contains around 300-400 calories, depending on portion size and ingredients used.

Carbohydrates

Red-Red is a high-carbohydrate dish, with the black-eyed peas and plantains providing a good source of complex carbohydrates.

Fats

The vegetable oil used in cooking Red-Red adds healthy fats to the dish, while the red palm oil provides a rich source of antioxidants.

Proteins

Black-eyed peas are a good source of plant-based protein, making Red-Red a nutritious and filling meal.

Vitamins and minerals

Red-Red is rich in vitamins and minerals, including vitamin C from the tomatoes and onions, as well as iron and potassium from the black-eyed peas.

Alergens

Red-Red may contain allergens such as shellfish (if using dried shrimp) and plantains for those with sensitivities.

Summary

Overall, Red-Red is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Red-Red is a delicious and nutritious Ghanaian dish made with black-eyed peas, tomatoes, onions, and plantains. It is a flavorful and hearty meal that is perfect for any occasion.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a hot summer day, and I was rummaging through my mother's old recipe box in search of something new to cook for dinner. As I sifted through the yellowed index cards, I stumbled upon a worn, stained piece of paper tucked in the corner. Curious, I pulled it out and read the title at the top: Red-Red.

I had never heard of Red-Red before, but the ingredients listed on the paper intrigued me. Black-eyed peas, palm oil, onion, and tomato paste. It sounded exotic and delicious. I knew I had to give it a try. Little did I know that this recipe would become one of my all-time favorites, passed down through generations in my family.

I remember the excitement I felt as I gathered the ingredients and began to cook. The smell of the palm oil sizzling in the pan filled the kitchen, mixing with the earthy aroma of the black-eyed peas. As I added the onions and tomato paste, the colors blended together to create a vibrant red sauce that simmered and thickened as it cooked.

When it was finally ready, I scooped a spoonful of the Red-Red onto a plate and took a hesitant bite. The flavors exploded in my mouth - tangy, sweet, and savory all at once. I was hooked.

I couldn't wait to share this newfound recipe with my family. As they sat down to dinner that night, I proudly served them my version of Red-Red. Their eyes widened in surprise as they tasted the dish, and soon they were all asking for seconds.

Over the years, I have continued to make Red-Red for special occasions and family gatherings. It has become a staple in our household, a dish that brings us together and reminds us of our shared love for good food.

I often think back to that summer day when I first discovered the recipe for Red-Red. It was a moment of serendipity, a chance find that has enriched my life in ways I never could have imagined. I am grateful for the opportunity to learn and grow as a cook, to experiment with new flavors and techniques, and to share my passion for food with those I love.

As I pass this recipe on to future generations, I hope that they will carry on the tradition of making Red-Red with the same joy and enthusiasm that I have. And who knows, perhaps one day they too will stumble upon a hidden gem in an old recipe box, just waiting to be discovered and enjoyed.