Red Red

Experience the vibrant flavors of West Africa with Red Red, a hearty stew of black-eyed peas simmered in a rich tomato and palm oil sauce. Perfect for a cozy weeknight dinner or a festive gathering with friends.

• 1 cup black-eyed peas
• 1 medium onion
• 2 cloves garlic
• 1 tablespoon ginger
• 1 can tomato paste
• 1 cup palm oil
• 1 teaspoon seasoning cube
• 1/2 cup water

Method

1. 1

   Rinse and soak the black-eyed peas in water for at least 2 hours or overnight to soften.

2. 2

   In a pot, heat the palm oil over medium heat until hot but not smoking.

3. 3

   Add the chopped onions, minced garlic, and grated ginger. Sauté until the onions are translucent.

4. 4

   Stir in the tomato paste and cook for about 5 minutes, allowing it to darken slightly.

5. 5

   Add the soaked black-eyed peas and mix well. Pour in the water and seasoning cube.

6. 6

   Cover the pot and let it cook on low heat for about 30 minutes, stirring occasionally, until the peas are tender.

7. 7

   Taste and adjust seasoning as necessary. If you like, you can add more water for a soupier consistency.

8. 8

   Serve hot, typically with fried plantains or rice.