In brief
- Red Red: a black-eyed-bean (cowpea) stew with red palm oil
- Origin: Ghana, a popular coastal dish
- Essential ingredients: cowpeas, red palm oil, tomato, onion, ripe plantain
- Setting: a student meal, lunch, a vegetarian version possible
Origins and cultural history of Red Red
Red Red takes its name from its double red colour: that of the palm oil and that of the ripe plantain that accompanies it. A popular dish throughout Ghana, particularly in Accra, it is an affordable and very nutritious meal. For the Ghanaian diaspora in France, it is the comforting lunch par excellence.
Essential ingredients of Red Red
- Cowpeas (black-eyed beans): 400 g
- Red palm oil: 4 tbsp
- Tomato paste: 2 tbsp
- Ripe plantains: 2
- Onion, garlic, ginger, scotch bonnet
Nutritional benefits of Red Red
Cowpeas provide complete plant proteins and fibre. Red palm oil is rich in beta-carotenes and vitamin E. The plantain offers potassium and energy. A 100% plant-based dish, 410 kcal/serving. Ideal for vegetarians.
Frequently asked questions
Do the cowpeas need to be soaked?
Yes, 6-8 hours in cold water or 1 hour in hot water. It reduces the cooking time.
Can the plantain be replaced with something else?
No, the ripe plantain is essential. Without plantain, the dish loses its name and its character.
Where can I find cowpeas in France?
On nkosiagro.com, in the cereals and seeds collection.
