RED RED WITH FRIED PLANTAIN

Fried plantain is a popular side dish in the Caribbean. It is usually served with rice and beans or fried chicken.

The fried plantain and beans ghana is a popular dish in Ghana. It consists of fried plantains, groundnut stew, and rice.

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This hearty vegetarian bean stew from Ghana is said to be called “red red” from its two main rouge-colored components — African red palm oil and tomato purée. If you can’t get red palm oil, look for it at Afro-Caribbean food stores or online; if you can’t find it, groundnut oil will suffice. The completed meal, on the other hand, will only be red in the singular.

If you’re using dried beans, start this recipe the night before you intend to eat it since the beans need to soak overnight.

Ingredients

• 3 x 400g cans of black-eye beans, drained and washed 375g dried black-eye beans
• 100 g crimson palm oil from Africa
• 2 chopped red onions
• 6 smashed garlic cloves
• 3cm piece shredded fresh root ginger
• 1 tablespoon paprika (sweet)
• 2 Scotch bonnet peppers (whole)
• 3 tablespoons pureed tomatoes
• 400 milliliters vegetable stock
• 2 or 3 plantains, ripe yet firm (skin should be mottled equally black and yellow)
• For frying, use vegetable or peanut oil.
• additional sea salt flakes for dusting, plus salt and freshly ground black pepper 4 thinly sliced spring onions as a garnish

Methods Explained in Detail

• Step No 1

  If you’re using dry beans, soak them overnight in cold water. Drain the soaked beans the next day and place them in a big pan. Set over a medium-high heat and cover thoroughly with cold water. Bring to a boil, then reduce to a low heat and cook until the meat is tender, approximately 25–40 minutes. Drain the water and put it aside.

• Step No 2

  If you’re using dry beans, soak them overnight in cold water. Drain the soaked beans the next day and place them in a big pan. Set over a medium-high heat and cover thoroughly with cold water. Bring to a boil, then reduce to a low heat and cook until the meat is tender, approximately 25–40 minutes. Drain the water and put it aside.

• Step No 3

  Fry the plantains while the sauce is boiling. Peel them and cut them into 1cm thick slices on the diagonal. Add a good several teaspoons of oil to a big frying pan. Place the pan over medium-high heat and add the plantain slices in a single layer once the oil is heated. Don’t overcrowd the pan; you may have to fry them in two batches. Cook for 2 minutes on each side, or until golden brown and crisp. Drain on paper towels, season with salt, and reheat in a low oven (about 110°C/90°C Fan/Gas Mark 14) until the stew is done.

• Step No 4

  Check the seasoning and add additional salt or pepper if necessary. Serve the stew hot or heated, with spring onions sprinkled on top and fried plantains on the side.

The red red recipe is a fried plantain dish that is popular in Trinidad and Tobago.

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