My favourite food of all time is red red. Red red is a Ghanaian stew made from black-eyed peas and is served with fried plantain. The combination is mind-blowing and I could honestly eat it everyday! Since the recipe world is obsessed with food in the form of ‘cups’ or ‘bites’ (a food created in a cup shape for convenient grab-and-go eating) I decided to jump on the bandwagon and make red red in the shape of a bite. To make it healthier, I used just a little bit of coconut oil instead of the usual heavy dose of palm oil. I also baked my plantain in coconut oil in the oven instead of frying. Without further ado, here is the recipe!
RED RED (PLANTAIN AND BEAN) BITES
Note:- The ingredients for the beans are for a bigger batch than the stated portions.
- 1 small very ripe plantain
- 200 grams raw black-eyed peas (beans)
- 1 medium white onion
- coconut oil (for cooking)
- 1 egg yolk
- salt (to taste)
- 2 cloves of garlic
- 1 thumb-sized piece of ginger
- 3 kpakpo shito peppers (or chilli powder to taste)
- garri (to garnish)
- 1/2 tin of chopped tomatoes
Soak your beans (black-eyed peas) in water overnight in double the amount of water as the beans.
Boil your beans in water for 1h30mins until soft.
Chop your onion. Add 4 tbsp of coconut oil to a pot on a medium heat and cook your onions.
When the onions are almost translucent, add your grated ginger and crushed garlic and cook for 2 minutes.
Add your half tin of chopped tomatoes plus salt, chilli/kpakposhito and any other seasoning you desire. Let the mixture simmer for 20 minutes, stirring occasionally to avoid burning.
Add your beans and stir for 2 more minutes. Take them off the heat to cool down and once cooled, mash slightly. Your beans are ready!
Chop your plantain into 1-inch thick circles and place them on a baking tray lined with foil. Drizzle 1 tbs of coconut oil on them and let them cook in the oven for 10 minutes at 180*C until soft.
Once soft, mash them, add your egg yolk and salt to taste. Mix together to create a smooth mixture.
Brush coconut oil into the holes of a cupcake tin and add your mashed plantain to form a hollow cup shape. Place back in the oven for 10-15 more minutes until golden brown.
When brown, let them cool down for 2 minutes then add your bean mixture into the cups. Top with garri for some extra flare. Enjoy!
I hope you liked this recipe and I hope you give it a try!