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Ghana Red-Red & Plantains

This Week's Challenge: West African

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Ghana Red-Red & Plantains

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This week's challenge was West African - and fortunately for me, Nick spent time in Ghana several years ago and was able to give me some authentic ideas for me to work with.

Nick often talks about "red red" which is a popular dish eaten throughout Ghana. It is typically eaten with your hands, but I served ours alongside from fresh tortillas. No matter how you eat it, this recipe has definitely become one of my favorites.

To make the red red, I combined all of the ingredients in a crock pot and slow cooked the beans until tender, or about five hours - it really was that simple!

Prior to making red red, I had never even tried a plantain before. Not surprisingly, it tastes just like a much-less-sweet banana.

I fried the plantains in a skillet with some butter and oil, and a punch of sugar. I then sauteed the plantains until golden brown. They were just barely crisp on the outside and nice and soft on the inside.

The plantains can be served alongside the red red and can be used like chips to eat it. If you are going for an authentic experience, dig in with your hands!

Categories: Dinner , 52 Weeks of Cooking , Meal Prep

Tags: 52 Weeks of Cooking , African , Plantains , Black Eyed Peas , Ghana

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Ghana Red-Red & Plantains

Prep Time: 5 minutes

Cook Time: 5 hours + 10 minutes

Makes 10 servings

For Red Red:

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  • 1 lb dried black eyed peas
  • 1 small white onion, chopped
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 10 cherry tomatoes, halved
  • 8 oz can diced tomatoes + juices
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika
  • 2 cups chicken broth
  • salt & pepper, to taste
  • tortillas, for serving (optional)

For Plantains:

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  • 2 plantains
  • 3 tablespoons olive oil
  • 2 tablespoons butter
  • 1 tablespoon white sugar
  • pinch salt

Here's How:

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  1. Combine all of the ingredients for the red red in a crock pot. Season with salt and pepper, to taste. Stir to combine then set on high for five hours OR low for eight hours.
  2. When ready to serve the red red, thinly slice the plantains (about 1/8"inch thick) and heat the butter and oil in a skillet over high heat. Sprinkle the plantains with salt and sugar then add to the skillet. Saute until golden brown.
  3. Serve the red red alongside the plantains and tortillas, as desired. Enjoy!

Mouth Feel

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Salty

Savory

Sour

Bitter

Sweet

Spicy

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