Red Red, Ghanaian Bean Stew (Vegan, Vegetarian, Gluten Free, West African Recipes)

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athompson

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Red Red, Ghanaian Bean Stew (Vegan, Vegetarian, Gluten Free, West African Recipes)


Red Red, Ghanaian Bean Stew (Vegan, Vegetarian, Gluten Free, West African Recipes)

Red red is a Ghanaian bean stew served together with 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. If you would like to try…

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25 Comments

  1. No exaggeration… this is probably the best recipe video i've ever seen on youtube. I literally smiled through the entire video. You made me think of my childhood, and memories I have of eating food made with palm oil. The food looks great, but the stories you were telling made the video so enjoyable to watch. This was seriously so nice to watch. Thanks for the amazing video, and I'm cooking this tomorrow no question. My plantains aren't ripe yet but I don't care hahaha still need to make it ASAP

  2. I have tried this recipe a few times, and I keep getting orange orange 🙁 more liquid consistency also. I will try watching the video closer because yours looks perfect!

  3. Well, afraid I don't have easy access to red palm oil, so was glad to hear other oils are possible, if not perfect. On that note, would you have any particular suggestions for alternates to the plantains? Would rice or potatoes work?

  4. Trying this recipe today. I grew up eating black eye peas southern style. Usually cooked down with smoked turkey. My friend's mom, who is Liberian, made a pot of black peas once. She had a another pot of stew on the stove for dinner but I spotted a small pot with black eye peas in it. Not sure if it was for everyone but when I tasted it I was shook. It was so good! The flavor, I was speechless. Thank you for the recipe.

  5. Was going to make this tonight but still need to pick up palm oil, going for the flavor as you suggest, BUT, no plantains either. You didn't give too much of an indication of how to cook the plantains?? Suggestions? Also what was the stuff you sprinkled on top for serving??? Thank You, dear lady

  6. Thank you for this recipe, simple, easy and very tasty and I’ll be making this recipe over, again and again. I’m 60 and never used Palm oil before. I didn’t use any bonnet peppers as it’s not a regular item I have in the house but next time, I’ll buy them ahead and give it a try. Now, I know what red, red is 😘