Rainbow food series – Red
3 tbsp palm oil (must, otherwise it’s not “Red Red”)
1 inch ginger
1 clove garlic
1 tbsp tomato puree
3 ripe tomatoes, chopped
1 vegetable, fish or prawn stock cube
1 can adzuki beans
1 can black eye peas (no time for soaking dried beans)
1 scotch bonnet pepper, left whole
1. Heat up the palm oil and fry the onions until golden.
2. Add the garlic, ginger and tomato puree and fry for a minute
3. Add the chopped tomatoes followed by the stock cube and allow to fry and reduce for 10 minutes
4. Add the beans, including bean juice in can. Add the whole scotch bonnet to release flavour without too much heat and bring to a simmer.
Traditionally enjoyed with fried plantain and a sprinkling of gari.