Red Red (recipe)


Red-Red is a Ghanian dish I stumbled across quite accidentally while looking at a recipe for Kelewele that was kindly sent to me via my Facebook page by Corinne, a regular contributor. Traditionally served with fried plantain it is a rich, luscious and spicy combination of thick tomato sauce and black-eyed peas which visually lives up to its name. Having never tried it before I used a multitude of online photos and recipes to get a general gist of how the final product should be constructed and appear. The ingredients and method are so deceptively simple that you should be able to repeat it from memory after your first attempt, but don’t tell anyone, it definitely tastes as though you’ve been slaving over the stove for hours!

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Red Red


2 tins (14.5 oz each) black-eyed peas, drained
1 tin (28 oz) pureed tomatoes
1 or two vegetable bouillon cubes
1/2 cup vegetable oil
2 onions, thinly sliced
3 garlic cloves, thinly sliced
1 tablespoon fresh ginger, thinly julienned
1 hot pepper (your choice)
salt and black pepper



1. Heat oil in a skillet on medium
2. Fry garlic, ginger and onions until golden


3. Add tomatoes, bouillon cubes and pepper (halve for greater flavour and heat. You can use only one half if you want :))


4. Simmer for 5 minutes
5. Add black-eyed peas and simmer for 10 more minutes


6. Season with salt and black pepper

Serve with kelewele or plain plantains (fried or boiled)

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting and linking back to this site 🙂