Red red

%22Red Red%22 wrapped in Katemfe leaves (Thaumatococcus daniellii)

Red Red is a popular Ghanaian dish, known for its distinctive red color, which comes from the palm oil used in its preparation and the ripe tomatoes mixed into the sauce. This traditional meal is not only a feast for the eyes but also offers a rich blend of flavors that reflect the culinary heritage of Ghana. Red Red is a combination of fried ripe plantains and black-eyed peas (beans) stew, often served with a side of Gari (grated cassava) or boiled yam.

Ingredients and Preparation

The main components of Red Red are black-eyed peas, palm oil, ripe plantains, onions, tomatoes, garlic, and ginger, with optional additions of smoked fish or meat to enhance the flavor. The beans are soaked overnight, then boiled until tender. A separate sauce is prepared with palm oil as the base, into which onions, crushed garlic, grated ginger, and blended tomatoes are added. This mixture is cooked down to a thick sauce, to which the boiled beans are added and simmered together, allowing the flavors to meld.

The ripe plantains are peeled and sliced, then fried in palm oil or vegetable oil until they achieve a golden-brown color, with a caramelized exterior and soft interior. This combination of the savory beans stew with the sweet, fried plantains creates a balanced and satisfying meal.

Cultural Significance

Red Red is more than just a meal; it is a significant part of Ghanaian culture, often enjoyed at lunch or dinner across the country. It is a dish that brings people together, commonly found in both homes and local eateries, known as chop bars. The dish's name itself is believed to have originated from the repetition of the color red, highlighting the prominent use of palm oil and tomatoes which give the dish its characteristic hue and name.

Nutritional Value

This dish offers a good balance of carbohydrates, proteins, and fats, making it a wholesome meal. The black-eyed peas provide a rich source of protein and fiber, essential for muscle repair and digestive health. The plantains are a good source of carbohydrates, vitamins A and C, and potassium. Palm oil contains vitamins A and E, although it is high in saturated fats, so moderation is advised.

Variations

While the basic recipe for Red Red remains the same, variations exist from one region to another and among different families. Some might add different types of smoked fish or meats, while others might adjust the level of spices to suit their taste preferences. Vegetarian versions of Red Red are also popular, omitting fish or meat but still delivering on flavor and satisfaction.

Conclusion

Red Red stands out as a vibrant and flavorful dish that embodies the warmth and hospitality of Ghanaian culture. Its simple yet nutritious ingredients, combined with the rich, layered flavors, make it a beloved meal for both locals and visitors alike. As a representation of Ghana's culinary diversity, Red Red holds a special place in the heart of Ghanaian cuisine.