Red-Red (popularly known as Gob3 – pronounced /gor-beh/) is a beloved Ghanaian stew made from black-eyed beans cooked in red palm oil, tomatoes, and spices, resulting in a rich, reddish color. It is traditionally served with fried ripe plantains and often garnished with gari (toasted cassava flour).
Red-red is a Ghanaian bean stew served with a side of fried plantains and often garnished with gari, a coarse toasted cassava flour. It makes an altogether delightful dish, that is perfectly suitable for vegans and vegetarians alike, and is naturally gluten-free. If you would like to try something new, have a go at this.
Ingredients
- 1 cup of dry black-eyed peas (180-200g or 1 can of beans)
- 1/4 cup red palm oil
- 1 large onion
- 1 tablespoon tomato paste
- 3 to 4 medium size, ripe tomatoes or 1 can of tomatoes
- 1 inch fresh ginger
- 2 cloves garlic
- 2 scotch bonnet peppers
- 500ml vegetable stock
- salt to taste
- Water for soaking and boiling beans, extra as needed.
To Cook:
1. Soak the beans in fresh water for about 2 hours or overnight, this makes the cooking process quicker. You can also soak the beans in hot water for half an hour before cooking. Cook the beans for 30 to 45 minutes until soft.
2. Chop the vegetables. Saute the onions until caramelized then add the tomato paste.
3. Add the garlic, fry about 30 seconds then add the ginger and tomatoes in and fry until they have cooked down. This should take 5 to 10 minutes. The scotch bonnet peppers can be added with the tomatoes. They are potently spicy so I advise you add them whole with just a prick to regulate the heat. Remove when serving. For heat junkies or the more adventurous, chop up and add half, whole or all two scotch bonnets for mighty fiery flavour.
4. Add the cooked beans and vegetable stock then allow to simmer for half an hour on low heat. During this time you can prepare the plantains.
5. Take 4 plantains. Peel, slice, season with salt and deep fry or oven roast.
6. Serve the dish garnished with a little gari powder.
If you do not have easy access to palm oil, try coconut oil if it’s in your pantry. A lot of flavour is infused from the oil you use, and palm oil gives this dish that original West African flavour. These ingredients should all be accessible at your local grocery store.
Source: My Burnt Orange
