Red Red

Ghanaian Cuisine: Red Red

Gari and beans, also known as ‘Yorke gari’, red red or ‘gobe,’ is a delectable, budget-friendly, uncomplicated, and widely favored dish composed of beans and gari. It is predominantly enjoyed during lunchtime.

This delightful meal is particularly popular in the southern regions of Ghana, commonly referred to as ‘bober,’ ‘borbor,’ ‘gobe,’ ‘yo ke gari,’ and even ‘red red.’

‘Red red’ is a Ghanaian bean stew served alongside fried plantains and often sprinkled with gari, a coarse toasted cassava flour, as a garnish.

Black-eyed peas are an excellent source of complex carbohydrates, which are digested more slowly than simple carbs. They provide sustained energy, dietary fiber, and aid in weight management.

Additionally, black-eyed peas boast antioxidants like flavonoids, which support the body’s immune system in combating diseases. The fiber content in black-eyed peas aids in the absorption of flavonoids and other beneficial nutrients.

How to prepare Red Red

  1. Begin by soaking the beans in water for approximately an hour or until they become soft.
  2. Drain the water and add fresh water to the beans. Bring it to a boil until the beans become soft. If the water evaporates before the beans are soft, add more water and stir. Allow it to simmer until the desired tenderness is achieved.
  3. Once the beans are cooked, remove them from the heat and set them aside.
  4. Chop onions and tomatoes, then add garlic and a small amount of seasoning. Blend these ingredients together with a little water until smooth.
  5. Wash the momone (salted fish) and set them aside.
  6. Place another saucepan on the stove and pour in some palm oil.
  7. Add the momone to the palm oil and let it fry briefly.
  8. Incorporate the blended mixture of tomatoes, onions, garlic, and Maggi seasoning into the palm oil. Cook the mixture on medium heat, stirring occasionally.
  9. Add a pinch of salt and one teaspoon of cayenne pepper, then stir to combine.
  10. Finally, add the cooked beans to the saucepan, adjusting the amount to your preference. Stir everything together.
  11. Allow the dish to simmer for a while, then remove it from the heat.
  12. Cut ripe plantains into your desired sizes and sprinkle them with salt and one teaspoon of cayenne pepper. Set them aside in a bowl.
  13. Heat oil in a frying pan over medium heat.
  14. Fry the ripe plantains in the oil until they turn golden brown.
  15. Remove the fried plantains from the oil and place them on a plate. Use a paper towel to blot excess oil.
  16. In a bowl, serve some of the bean stew and add the desired amount of gari (cassava flour) to it. Mix them together.
  17. Finally, add the fried plantains to the bean stew.

Note: Some individuals may prefer not to mix the beans with gari when preparing “red red.” You can choose to omit this step if desired.

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Sophia Celestina Apenkro

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