Red red (small batch)
Yield:
4 servings
Prep Time:
15 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 45 minutes
A traditional Ghanian comfort food made with beans and tomatoes that never disappoints.
Ingredients
- 3 Tbsp. palm oil
- 1/2 medium yellow onion, diced
- 1/8 red bell pepper, diced (optional)
- 2 cloves garlic
- 1” ginger, grated
- 1/4 cup of diced/crushed tomatoes
- 1 1/2 Tbsp. tomato paste
- 2 tsp. ground crayfish
- 3 cups cooked black eyed peas (3/4 lb. dry)
Spices
- 2 tsp. paprika
- 1 tsp. salt
- 1/4 tsp. each: garlic powder, onion powder, ground ginger, pepper
- 1 Tbsp. hot sauce (optional)
Instructions
- Heat palm oil over medium (4) heat. Sauté onion and bell pepper until soft, ~4-5 minutes.
- Add garlic and ginger and sauté for another minute.
- Stir in tomato, tomato paste, and crayfish. Allow to simmer for ~5 minutes.
- Remove from heat and allow to cool for 5-10 minutes. Blend until smooth, adding just enough water to blend.
- Return stew to pot. Add beans and reduce heat to medium/low (3). Once beans are heated through and soft, use potato masher to mash up to half the beans or until desired consistency is reached.
Notes
Best served with white rice and/or fried plantains.
Red red (large batch)
Yield:
12 servings (3 batches of stew)
Prep Time:
15 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 45 minutes
A traditional Ghanian comfort food made with beans and tomatoes that never disappoints.
Ingredients
- 1/2 cup palm oil
- 1 1/2 medium yellow onions, diced
- 1/3 red bell pepper, diced (optional)
- 1 can diced tomatoes or 6 medium tomatoes
- 1/4 cup tomato paste
- 6 cloves garlic
- 3” ginger, grated
- 3-4 Tbsp. ground crayfish
Spices
- 2 Tbsp. paprika
- 1 1/2 Tbsp. salt
- 1/2 tsp. each: garlic powder, onion powder, ground ginger, pepper
- 2 Tbsp. hot sauce (optional)
Instructions
- Heat palm oil over medium (4) heat. Sauté onion and bell pepper until soft, ^4-5 minutes.
- Add garlic and ginger and sauté for another minute.
- Stir in tomato, tomato paste, and crayfish. Allow to simmer for ~5 minutes.
- Remove from heat and allow to cool for 5-10 minutes. Blend until smooth, adding just enough water to blend.
- Separate stew into 3 portions to freeze.
Notes
See small batch recipe for individual batch instructions.
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