Any visitor to Ghana will likely be introduced to a recipe popular with foreigners: “Red-Red,” the name of a stew served with ripe plantains. The “red” refers to the palm oil used to prepare the stew. Tomatoes and tomato paste further enhance its color. Red-Red is commonly made with black-eyed peas or other cowpeas.
This meal needs advance planning so nicely ripened but still firm plantains are available. Allow at least 1 large or 2 small ripe plantains per person.
Serve the stew with warm fried plantains on the side. Gari is often sprinkled on top of the bean stew as a condiment (similar to the way Parmesan cheese is sprinkled on Italian food) or on the side, moistened with hot water. Also, the stew may be served with a cooked vegetable (spinach, okra, cabbage, etc.) as a side dish.
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