Ghanaian Cuisine: Red Red, Kelewele, and Wasawasa Recipes

Red Red is a popular Ghanaian dish consisting of black-eyed peas cooked in a rich tomato and red palm oil sauce, typically served with fried plantains. The name “Red Red” is derived from the vibrant red color of the dish. It is a flavorful and hearty meal enjoyed across Ghana.

Red Red, as you might imagine, is a dish of deep-red color made from black eyed peas and plantain. Fish, scotch bonnet peppers, onions and tomatoes are also added.

The most common fish used are pilchards or mackerel. It is then often served with rice or fried plantain.

Ingredients:

• 2 cups black-eyed peas
• 1 large onion, finely chopped
• 2 large tomatoes, blended
• 1/2 cup red palm oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 tablespoons tomato paste
• 1 teaspoon ground cayenne pepper (adjust to taste)
• 1 teaspoon ground paprika
• Salt and pepper to taste
• 4 ripe plantains, peeled and sliced
• Vegetable oil for frying

Instructions:

1. Rinse the black-eyed peas and soak them in water for at least 4 hours or overnight. Cook the soaked peas until tender, then set aside.
2. In a large pot, heat the red palm oil over medium heat. Add the chopped onions and sauté until softened.
3. Add the minced garlic and grated ginger to the pot, stirring for about a minute until fragrant.
4. Pour in the blended tomatoes and tomato paste. Cook the tomato mixture until it thickens and the oil begins to separate.
5. Season the tomato sauce with ground cayenne pepper, paprika, salt, and pepper. Adjust the spices according to your preference.
6. Add the cooked black-eyed peas to the tomato sauce, stirring well to coat them with the flavorful mixture. Simmer for about 10-15 minutes to allow the flavors to meld.
7. While the stew is simmering, heat vegetable oil in a separate pan for frying the plantains. Fry the plantain slices until golden brown on each side. Remove and drain on paper towels.
8. Serve the Red Red stew alongside the fried plantains. It’s often enjoyed with a side of rice or on its own.

Red Red is not only a delicious and visually appealing dish but also a significant part of Ghanaian culinary culture.

Learn How to make the Delicious Ghanian Fried Plantain – Kelewele Recipe

ted Accra or any other part of Ghana, chances are you’re acquainted with Kelewele. Essentially, Kelewele consists of fried plantains seasoned with an array of spices and can be served alongside a stew or enjoyed on its own.

African cuisine, in general, features various versions of fried plantains, with each country putting its unique twist on the dish. Whether it’s in Nigeria, Ivory Coast, or Cameroon, given the prevalence of plantains in the region, you can anticipate diverse regional variations.

However, the traditional Ghanaian Kelewele, with its uniquely fried plantains, stands out. I’ve always relished purchasing these delectable treats from street vendors throughout the city, and my fondness led me to learn the recipe and recreate them at home!

Making Kelewele is remarkably straightforward. In the recipe provided below, the process involves chopping, seasoning, and frying. You should encounter minimal difficulty in preparing it, but for added inspiration, I’ve included a recipe video towards the end.

Ingredients:

• 4 ripe plantains
• 1 tablespoon grated ginger
• 1 tablespoon cayenne pepper
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• Vegetable oil for frying

Instructions:

1. Prepare Plantains:
   Peel the ripe plantains and cut them into bite-sized cubes or thin slices, depending on your preference.
2. Make Spice Mix:
   In a bowl, combine grated ginger, cayenne pepper, ground black pepper, paprika, onion powder, garlic powder, and salt. Mix the spices well.
3. Coat Plantains:
   Toss the plantain pieces in the spice mix, ensuring they are well coated. You can use your hands to massage the spices into the plantains for better flavor absorption.
4. Marinate:
   Let the spiced plantains marinate for at least 30 minutes to allow the flavors to penetrate.
5. Fry Kelewele:
   Heat vegetable oil in a frying pan or deep fryer to about 350°F (180°C). Fry the marinated plantains in batches until they are golden brown and crispy. Make sure not to overcrowd the pan to maintain the oil temperature.
6. Drain Excess Oil:
   Once fried, use a slotted spoon to remove the kelewele from the oil, allowing excess oil to drain.
7. Serve:
   Serve the kelewele hot and enjoy this flavorful Ghanaian street food on its own or with a side of peanuts, diced onions, or even with rice and stew.

Kelewele is a delightful and spicy snack that captures the essence of Ghanaian street food. Enjoy the aromatic and flavorful experience of this dish!

Learn About Ghana Wasawasa (Yam Flour Meal) Recipe

Wasawasa is a popular dish eaten in Ghana. It is also eaten in some West African countries. It is made from dried yam peelings which are grounded into flour and steamed.It is rich in carbohydrates and proteins to the body. It also gives vitamins and roughages because it is accompanied by vegetables like cabbages, carrots, and sliced potatoes.

Ingredients:

• 2 cups Yam Flour
• 1 Tilapia Fish
• 2 Red Bell Pepper
• 2 Garlic cloves
• 1 tbsp Crayfish
• 2 Seasoning Cubes
• 4 Tatase Pepper
• 2 Ginger
• 1 cup Olive oil
• 1 Onion
• 1 tbsp Salt

Instructions:

1. Boil Water:
   Put water in a pot and bring it to a boil for about 10 minutes.
2. Prepare Yam Flour:
   Mix the Yam flour by adding water gradually until it forms tiny smooth lumps.
3. Steam Yam Flour:
   Place a steamer on top of the boiling pot of water and pour the mixed yam flour. Steam for approximately 20 minutes.
4. Prepare Fish:
   While the Yam flour is steaming, put oil in a pan and fry the tilapia fish.
5. Blend Ingredients:
   Blend garlic, onions, pepper, ginger, and crayfish. Pour the blended mixture into the oil, add salt and seasoning cubes, and let it simmer for 10 minutes.
6. Drain Steamed Yam Flour:
   Take out the steamed Yam flour, wash it, and allow it to drain for 10 minutes in a sieve.
7. Re-Steam Yam Flour:
   Put back the washed Wasawasa into the steamer on top of the pot and steam on low heat for 15 minutes.
8. Season Wasawasa:
   Pour the steamed Wasawasa into a plate and add salt and groundnut oil.
9. Serve:
   Serve the Wasawasa with spicy pepper sauce and fried fish. You can also serve it with vegetables or beans.

Enjoy your Wasawasa, a delightful dish rich in carbohydrates and proteins, accompanied by nutritious vegetables!

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