Red Red in Honor of Genesis 25 30
Immerse yourself in the rich and soulful flavors of West Africa with "Red Red in Honor of Genesis 25:30," a hearty and comforting black-eyed pea stew inspired by biblical heritage and Ghanaian cuisine. This vibrant, plant-based dish features tender black-eyed peas simmered in a deeply spiced tomato and palm oil base, enhanced with aromatic ginger, garlic, and the fiery kick of Scotch bonnet peppers. Packed with earthy undertones from curry powder and thyme, it's a flavorsome tribute to tradition. Served alongside perfectly caramelized fried or boiled plantains, this dish is a harmonious blend of savory and sweet. Perfect for weeknight dinners or cultural celebrations, this stew is as nourishing as it is satisfying. Garnish with fresh cilantro for a pop of color and brightness. Ideal for vegan and gluten-free diets, "Red Red" transports your taste buds on a journey to the heart of West Africa.
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Recipe Information
Ingredients
- 1.5 cups black-eyed peas (dried)
- 0.25 cup vegetable oil (preferably palm oil for authenticity)
- 1 large onion (finely chopped)
- 4 garlic cloves (minced)
- 1 tablespoon grated ginger
- 4 fresh tomatoes (chopped)
- 2 tablespoons tomato paste
- 1 scotch bonnet or habanero pepper (minced)
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- 3 cups vegetable stock
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 ripe plantains (peeled and boiled or fried for serving)
- 2 tablespoons fresh cilantro (chopped, for garnish)
Instructions
Rinse the dried black-eyed peas thoroughly under cold water. Place them in a large pot, add enough water to cover them, and bring to a boil. Simmer for 30–40 minutes or until tender but not mushy. Drain and set aside.
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. If using palm oil, let it melt and heat up slightly.
Add the chopped onions to the pot and sauté for 3–4 minutes until soft and translucent.
Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
Add the chopped fresh tomatoes and cook, stirring occasionally, for 10–12 minutes until they break down and form a thick, rich base.
Stir in the tomato paste, minced scotch bonnet pepper, paprika, curry powder, and dried thyme. Cook for 2 minutes to toast the spices and deepen their flavors.
Pour in the vegetable stock and stir well. Bring the mixture to a boil, then lower the heat and simmer for 5–7 minutes to let the flavors blend.
Add the cooked black-eyed peas to the pot. Mix gently to coat the beans in the rich, spiced sauce. Simmer for 15–20 minutes, stirring occasionally.
Season the stew with salt and black pepper, adjusting to taste. If the stew becomes too thick, add a splash of water to loosen it.
Serve the Red Red stew hot alongside boiled or fried ripe plantains. Optionally garnish with fresh cilantro for a pop of color and added freshness.
Nutrition Facts
Calories |
2373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.4 g | 92% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4861 mg | 211% | |
| Total Carbohydrate | 363.8 g | 132% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 87.6 g | ||
| Protein | 94.3 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 615 mg | 47% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 7208 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
