Red Red in Honor of Genesis 25 30

Immerse yourself in the rich and soulful flavors of West Africa with "Red Red in Honor of Genesis 25:30," a hearty and comforting black-eyed pea stew inspired by biblical heritage and Ghanaian cuisine. This vibrant, plant-based dish features tender black-eyed peas simmered in a deeply spiced tomato and palm oil base, enhanced with aromatic ginger, garlic, and the fiery kick of Scotch bonnet peppers. Packed with earthy undertones from curry powder and thyme, it's a flavorsome tribute to tradition. Served alongside perfectly caramelized fried or boiled plantains, this dish is a harmonious blend of savory and sweet. Perfect for weeknight dinners or cultural celebrations, this stew is as nourishing as it is satisfying. Garnish with fresh cilantro for a pop of color and brightness. Ideal for vegan and gluten-free diets, "Red Red" transports your taste buds on a journey to the heart of West Africa.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 1.5 cups black-eyed peas (dried)
• 0.25 cup vegetable oil (preferably palm oil for authenticity)
• 1 large onion (finely chopped)
• 4 garlic cloves (minced)
• 1 tablespoon grated ginger
• 4 fresh tomatoes (chopped)
• 2 tablespoons tomato paste
• 1 scotch bonnet or habanero pepper (minced)
• 1 teaspoon paprika
• 1 teaspoon curry powder
• 1 teaspoon dried thyme
• 3 cups vegetable stock
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 ripe plantains (peeled and boiled or fried for serving)
• 2 tablespoons fresh cilantro (chopped, for garnish)

Directions

Step 1

Rinse the dried black-eyed peas thoroughly under cold water. Place them in a large pot, add enough water to cover them, and bring to a boil. Simmer for 30–40 minutes or until tender but not mushy. Drain and set aside.

Step 2

In a large heavy-bottomed pot, heat the vegetable oil over medium heat. If using palm oil, let it melt and heat up slightly.

Step 3

Add the chopped onions to the pot and sauté for 3–4 minutes until soft and translucent.

Step 4

Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.

Step 5

Add the chopped fresh tomatoes and cook, stirring occasionally, for 10–12 minutes until they break down and form a thick, rich base.

Step 6

Stir in the tomato paste, minced scotch bonnet pepper, paprika, curry powder, and dried thyme. Cook for 2 minutes to toast the spices and deepen their flavors.

Step 7

Pour in the vegetable stock and stir well. Bring the mixture to a boil, then lower the heat and simmer for 5–7 minutes to let the flavors blend.

Step 8

Add the cooked black-eyed peas to the pot. Mix gently to coat the beans in the rich, spiced sauce. Simmer for 15–20 minutes, stirring occasionally.

Step 9

Season the stew with salt and black pepper, adjusting to taste. If the stew becomes too thick, add a splash of water to loosen it.

Step 10

Serve the Red Red stew hot alongside boiled or fried ripe plantains. Optionally garnish with fresh cilantro for a pop of color and added freshness.

Nutrition Facts

Serving size	(1981.5g)

Amount per serving	% Daily Value*
Calories	2372.7

Total Fat 71.4g	0%
Saturated Fat 31.8g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 4860.9mg	0%
Total Carbohydrate 363.8g	0%
Dietary Fiber 58.0g	0%
Total Sugars 87.6g
Protein 94.3g	0%

Vitamin D 0IU	0%
Calcium 614.9mg	0%
Iron 23.0mg	0%
Potassium 7207.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.0%

Protein: 15.2%

Carbs: 58.8%