Red red is a Ghanaian dish composed of black-eyed peas, cooked in palm oil or other vegetable oil with plantain.[1] The dish derives its name from the red color it takes on from the red palm oil (zomi) and the fried plantain. Red red typically consists of fish such as tinned mackerel or pilchards, black-eyed peas, Scotch bonnet peppers, onions, oil and tomatoes.[2][3] It is commonly known in Ghana as "kokoo ne beans". Though often served with fish, red red can also be vegetarian.[4] It can be served with fried plantain, avocado, and rice or garri for a complete meal.[5]
.jpg) Red red wrapped in katemfe leaves (Thaumatococcus daniellii) | |
| Place of origin | Ghana |
|---|---|
| Created by | GaDangme (or Ga) people |
| Serving temperature | Hot |
| Main ingredients | black-eyed peas (beans), tomatoes, onions, palm oil, red chili, pepper, and salt |
See also
editReferences
edit- ^ Steven J. Salm; Toyin Falola (1 January 2002). Culture and Customs of Ghana. Greenwood Publishing Group. pp. 109–. ISBN 978-0-313-32050-7.
- ^ Lonely Planet (1 September 2014). Food Lover's Guide to the World: Experience the Great Global Cuisines. Lonely Planet Publications. pp. 375–. ISBN 978-1-74360-581-3.
- ^ "Ghanaian recipe: red-red". Retrieved 2019-05-04.
- ^ "How to prepare vegetarian Red Red". Ghana Web. 1 December 2017.
- ^ "Akosua Konadu Yiadom writes: 30 nutritional benefits of 'red red'". Citinewsroom. 2019-10-15. Retrieved 2020-06-06.
External links
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