Red Red (African Stewed Black-eyed peas)
When you take a spoonful of Red Red, you’ll taste the vibrant history and culture of West Africa in each bite. This hearty dish of stewed black-eyed peas is not just a meal; it’s a celebration of community, warmth, and comfort. The sweet and slightly earthy flavor of black-eyed peas melds beautifully with the rich, nutty essence of red palm oil, creating an inviting aroma that fills your kitchen with anticipation. As a child, I remember my grandmother preparing this dish while singing softly, the sound of her voice blending with the bubbling pot on the stove, creating a comforting harmony that brought the family together. You’ll love how simple yet satisfying it is.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: Four
Difficulty: Easy
Key Ingredients: Black-eyed peas, red palm oil, onion, garlic, ginger, tomatoes
Dietary Tags: Vegan, Gluten-Free
In short, Red Red (African Stewed Black-eyed peas) is a delicious and comforting dish that combines simplicity with deep, flavorful traditions.
Why Make This Recipe
Red Red is the kind of dish that you can lean on during those busy weeknights or special occasions when you’re gathering around the table with loved ones. The creamy texture of the black-eyed peas, combined with the delectable sauce, creates a comforting embrace in a bowl. This dish not only satiates your hunger but also nourishes your soul with its striking flavors and colors.
Picture an evening with friends, laughter echoing off the walls, as you share stories over hot bowls of Red Red. The blend of spices dances on your palate, offering a delightful warmth that inspires joy and connection. Every spoonful is an invitation to reminisce, savoring moments shared with those who matter most.
The adaptability of this recipe makes it an easy choice for any kitchen. Whether you are seeking to impress on a holiday table or looking for a nourishing weeknight dinner, Red Red will surely become a favorite. It’s the kind of recipe you’ll come back to all year long.
How to Make Red Red (African Stewed Black-eyed peas)
To begin, gather your ingredients—two cups of cooked black-eyed peas, or you can use one can, drained and ready to go. Chop one medium onion into fine pieces and mince two cloves of garlic. Grate one tablespoon of fresh ginger, which brings a bright aroma to the dish.
In a large pot, heat three tablespoons of red palm oil over medium heat until it shimmers invitingly. Add the chopped onions, letting them soften and turn translucent while releasing their sweet scent. This usually takes a few minutes. Once the onions are fragrant, stir in the minced garlic and grated ginger, letting them cook together until the garlic is golden and the aromas fill the air.
Next, introduce one cup of chopped tomatoes to the mix. Fresh or canned tomatoes work beautifully, and as they simmer, add two tablespoons of tomato paste for added depth. Stir occasionally, allowing the mixture to bubble gently until the oil begins to separate, revealing the rich tones of the tomato sauce.
Now comes the star of the dish. Stir in the two cups of black-eyed peas along with enough water to cover them slightly. Season with one teaspoon of salt and optional smoked paprika for a hint of warmth. If you like some heat, toss in one Scotch bonnet pepper whole; its fieriness will seep into the dish. Reduce the heat and let it simmer uncovered for twenty to twenty-five minutes, stirring occasionally. The flavors will meld beautifully, and soon the kitchen will fill with an irresistible aroma.
Now that your kitchen smells amazing, let’s look at what you’ll need.
Black-eyed peas, two cups cooked black-eyed peas or one can, drained, one medium onion finely chopped, two cloves garlic minced, one tablespoon grated ginger, three tablespoons red palm oil, one cup chopped tomatoes, two tablespoons tomato paste, one Scotch bonnet pepper optional for heat, one teaspoon salt or to taste, and one teaspoon smoked paprika optional.
Feel free to explore the quality of the ingredients—freshness will enhance your Red Red.
Heat three tablespoons of red palm oil in a large pot over medium heat until fragrant. Sauté the one medium onion until it softens and becomes translucent, then add the two minced cloves of garlic and one tablespoon of grated ginger. Cook for two to three minutes or until golden. Stir in two tablespoons of tomato paste and one cup of chopped tomatoes, simmering until the oil begins to separate and a rich aroma wafts through the air.
Once complete, add in the two cups of black-eyed peas. Pour in a bit of water to moisten the mixture, adding one teaspoon of salt and one teaspoon of smoked paprika if desired. If desired, include the whole Scotch bonnet pepper for an extra kick. Lower the heat and let your stew simmer uncovered for twenty to twenty-five minutes, stirring occasionally to prevent sticking.
Serve your delicious Red Red hot, paired with fried plantains or over a steaming bed of rice.
Why This Recipe Works (The Science)
This recipe brings together flavors that harmonize beautifully, creating something much greater than the sum of its parts. The black-eyed peas provide a hearty base, while the red palm oil contributes both nutrition and flavor; this oil is rich in vitamins and provides healthy fats.
Science Tip: Cooking the beans with acid—like tomatoes—creates a delightful balance. This can help the starches break down, enhancing the overall creaminess and flavor.
Expert Insight: The slow simmering allows for the sauces to thicken naturally, which supports flavor development while letting all the ingredients shine through. The use of fresh materials rather than pre-packaged goods significantly elevates the taste and healthfulness of the dish.
Notably, black-eyed peas are a great source of fiber, which supports digestive health and keeps you feeling full over a longer period.
How to Serve Red Red (African Stewed Black-eyed peas)
Red Red is incredibly versatile and can be enjoyed in various ways. Serve it over fluffy white rice for a satisfying meal that soaks up the rich stew. Alternatively, accompany it with fried plantains, whose sweetness beautifully contrasts the stew’s savory characteristics.
For a truly delightful experience, consider adding a fresh salad with citrus vinaigrette to brighten the meal further. You can relish Red Red on a casual weeknight or present it elegantly at your next dinner party, creating a warm connection with guests.
How to Store Red Red (African Stewed Black-eyed peas)
Storing Red Red properly allows you to enjoy it well after preparation. Allow it to cool down to room temperature before transferring it to an airtight container. In the refrigerator, it will keep well for up to three days. As it rests, note that the flavors deepen overnight, which many find delightful.
For longer storage, consider freezing your stewed black-eyed peas in sealed portions. In the freezer, it can maintain its quality for approximately three months. Reheat gently on the stove, adding a splash of water to revive the creamy texture.
Tips to Make Red Red (African Stewed Black-eyed peas)
To enhance your Red Red, consider using dried black-eyed peas soaked overnight for a richer flavor and texture. When using canned beans, always rinse them well to remove excess sodium, allowing the natural earthiness to shine.
If you prefer a creamier stew, stir in one tablespoon of coconut milk during the last five minutes of cooking. This will add a luscious texture and wonderful sweetness.
Adjust the heat of your Scotch bonnet based on your comfort level, as it can range widely in spiciness. Many enjoy slicing it open to let more heat infuse into the dish.
A splash of fresh lime juice over the finished dish can brighten the overall flavor, adding a delightful tang.
This ingredients list includes ingredients such as black-eyed peas and spices that can easily be found within an American kitchen, ensuring that making Red Red (African Stewed Black-eyed peas) is a breeze.
Save this recipe for your next cozy weekend dinner.
Variations and Substitutions
While the classic Red Red is undoubtedly satisfying, there are countless ways to add your personal flair. You can substitute black-eyed peas for pigeon peas or lentils, both of which lend their unique textures and flavors.
For a heartier version, consider adding diced sweet potatoes or carrots—both will provide natural sweetness and a bit of color.
Those seeking a non-vegetarian version can include smoked turkey thighs during cooking; the tender meat adds unforgettable depth.
In the spirit of freshness, top your Red Red with chopped cilantro or green onions right before serving for a pop of color and a hint of brightness.
You’ll find that Red Red (African Stewed Black-eyed peas) is a dish that begs to be adapted, allowing for creativity while retaining its soulfulness.
FAQs
What is Red Red (African Stewed Black-eyed peas)?
Red Red is a West African stew made primarily of black-eyed peas, simmered in a rich sauce made with tomatoes and red palm oil, often seasoned with spices for warmth and flavor.
How long does it take to make Red Red?
This dish can typically be prepared in about fifty minutes, making it a perfect option for a weeknight dinner or a cozy weekend gathering.
Can I make Red Red ahead of time?
Absolutely! In fact, the flavors tend to deepen when allowed to sit. Store in the refrigerator for up to three days or freeze for longer storage.
What can I serve with Red Red?
For a complete meal, serve red red over rice, alongside fried plantains, or with a fresh salad. It pairs wonderfully with various sides that complement its robust flavors.
How do I spice up my Red Red?
For more heat, consider adding additional Scotch bonnet peppers or a dash of your favorite hot sauce. Adjust the flavors to match your personal heat preference and enjoy the vibrant flavors.
People Also Ask
What are black-eyed peas used for?
Black-eyed peas are versatile and can be used in salads, stews, or side dishes, delivering rich flavor and nutrition.
How can I enhance the flavor of Red Red?
To elevate the flavor, consider using fresh herbs or citrus juice added just before serving for a delightful burst of freshness.
What makes Red Red special?
The combination of earthy black-eyed peas and flavorful spices in a traditional stew creates a comforting, hearty dish that connects people and cultures.
Nutritional Information
Calories: Three hundred
Protein: Fifteen grams
Carbs: Fifty-five grams
Fat: Ten grams
Fiber: Twelve grams
Vitamin A: Two thousand units
Rich in fiber and naturally low in fat, Red Red provides a nutritious option for those seeking both comfort and health.
Conclusion
Red Red (African Stewed Black-eyed peas) transcends mere sustenance — it’s about sharing, storytelling, and connecting with beloved traditions. Each bite is filled with warmth and flavors that transport you to a communal gathering, uniting people through food. As you savor this dish, may it inspire moments shared, laughter echoing, and memories created around your table.
Sip slowly, breathe deeply, and let every bowl remind you that wellness can be simple.
Red Red (African Stewed Black-eyed peas)
Ingredients
Method
- Gather all ingredients: black-eyed peas, onion, garlic, ginger, tomatoes, red palm oil, tomato paste, salt, smoked paprika, and Scotch bonnet pepper.
- Chop the onion finely and mince the garlic.
- Grate the ginger and set aside.
- In a large pot, heat the red palm oil over medium heat until it shimmers.
- Add the chopped onion and sauté until they soften and turn translucent.
- Add the minced garlic and grated ginger, cooking until the garlic is golden and aromatic.
- Introduce the chopped tomatoes and tomato paste, stir to combine and simmer until the oil separates.
- Add the black-eyed peas, enough water to cover them slightly, salt, and smoked paprika.
- If using, add the whole Scotch bonnet pepper.
- Reduce heat and let simmer uncovered for 20-25 minutes, stirring occasionally.