Guinean Red Red Stew

Ingredients

In Guinean cuisine, Red Red Stew is similar to the Ghanaian version but with slight variations in spices and flavors. Guinean Red Red Stew often includes additional spices like cloves and nutmeg, which give it a unique aroma. The use of palm oil is also common in Guinean cuisine, adding a distinct flavor and vibrant red color to the stew. Additionally, Guinean Red Red Stew is typically served with fried plantains, enhancing the overall taste and texture of the dish. We alse have the original recipe for Red red, so you can check it out.

• 2 cups (400g) black-eyed peas, soaked overnight 2 cups (400g) black-eyed peas, soaked overnight
• 2 tablespoons palm oil 2 tablespoons palm oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tomatoes, diced 2 tomatoes, diced
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• Salt, to taste Salt, to taste
• 2 ripe plantains, sliced and fried (for serving) 2 ripe plantains, sliced and fried (for serving)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 52g, 10g
• Protein: 14g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked black-eyed peas.
2. 2.
   In a large pot, heat the palm oil over medium heat.
3. 3.
   Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion is translucent.
4. 4.
   Stir in the diced tomatoes, chili powder, ground cloves, and ground nutmeg. Cook for 5 minutes, until the tomatoes soften.
5. 5.
   Add the soaked black-eyed peas to the pot and pour in enough water to cover the peas.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and simmer for about 1 hour, or until the peas are tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Guinean Red Red Stew hot, garnished with fresh cilantro, and accompanied by fried plantains.

Treat your ingredients with care...

• Black-eyed peas — Soaking the black-eyed peas overnight helps to reduce the cooking time and ensures they become tender.
• Palm oil — Use authentic palm oil for an authentic Guinean flavor. If palm oil is not available, you can substitute with vegetable oil, but it will alter the taste slightly.
• Plantains — Choose ripe plantains with yellow skin for a sweeter taste. Slice them and fry until golden brown for a delicious accompaniment to the stew.

Tips & Tricks

• For a spicier stew, increase the amount of chili powder or add a chopped chili pepper.
• If you prefer a smoother texture, you can partially blend the stew using an immersion blender.
• Leftover stew can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Serve the stew with a side of steamed rice or fufu for a complete meal.
• Experiment with different spices and herbs to personalize the flavor of the stew.

Serving advice

Serve the Guinean Red Red Stew hot in individual bowls, garnished with fresh cilantro. Accompany it with a side of fried plantains and steamed rice or fufu for a satisfying and authentic Guinean meal.

Presentation advice

To enhance the presentation of the Guinean Red Red Stew, arrange the fried plantains on top of the stew in a decorative pattern. Sprinkle some fresh cilantro leaves over the dish for a pop of color. Serve it in traditional Guinean pottery or colorful bowls to showcase the vibrant nature of the cuisine.