Serves: 4-6/ Cooking time: 1 hour/ Difficulty: Easy/ Suitability: Vegan
Spicy, smoky and packed with protein, Red Red has nourished Ghanaian families for generations and is quickly becoming a firm favourite of vegans worldwide. Incredibly simple to prepare, it is traditionally served alongside fried plantain, white rice and gari, but is equally as good with some sliced avocado. We recommend cooking it up in large batches and freezing individual portions so that you can always eat something delicious, even if you don't fancy cooking from scratch.
1 tin (400g)
2 tablespoons Tropical Sun Palm Oil (or coconut oil if preferred)
4 large tomatoes, blended
15g ginger, grated
1 Scotch bonnet pepper
1 teaspoon Tropical Sun All Purpose Seasoning
1 tablespoon Tropical Sun Smoked Paprika
1/2 teaspoon Tropical Sun Garlic Powder
- In a pan on a medium heat, fry the onion in the oil for 2-3 minutes, until the onion has softened. Take care not to overheat and burn the oil.
- Add in the whole Scotch bonnet pepper and cook for a further 2 minutes, stirring the ingredients to avoid burning.
- Add in the ginger and fry for another minute.
- Add in the blended tomatoes, all purpose seasoning, paprika and garlic powder and cook for 20 minutes, until the tomatoes are sweet and not acidic.
- Add in the black eye beans and 4 tablespoons of water and allow to simmer until the beans have absorbed the sauce (approx. 15 minutes).
- Add salt and pepper to taste.