RED RED....Maybe my favorite thing EVER!

One of my most favorite things to eat! If you go to Ghana there are 3 foods you will have to eat. 1. Fried Plantains. 2. Fufu.  3.  RED RED! 
I tried to make Red Red a few years ago and it wasn't terrible but it wasn't great.  So I decided to find a recipe and try again...It turned out amazing!
I left out a few things because not only can I not have Shrimp Powder I hate seafood so I wouldn't put it in if I could. And I'm a wimp with spicy foods so no habernero peppers for me!
This is supposed to be a very spicy and salty dish. 

Ingredients:
1 cup red palm or canola oil
2 onions, chopped
6 cloves garlic, minced
4 tomatoes, vine ripened (not Roma or Hothouse)
2 cans black eyed peas, drained
1 TBSP salt (depending on how much your canned beans have in them already, I only put 1 tsp of salt in because the beans had a lot of salt and I'm not a huge salt fan)
¼ cup fresh, unpeeled ginger, grated (grate with smallest possible grating of cheese grater or Microplane; do not mince with knife!)
3 ounces tomato paste (1/2 small can)
Ground black pepper to taste
2-3 bananas or plantains. (I prefer plantains)

Note: The original recipe also calls for
1-3 habenero peppers, minced
2 tsp shrimp powder (optional)

Instructions:
Add oil to large sauce pan and heat on medium heat.  Add the onions and let them saute until they start to soften (about 5 minutes) and then add the garlic (and peppers if using). Let that cook for about 3-4 minutes then add the tomatoes (I cut them up into smaller pieces) and let them cook for about 1-2 minutes just until they start to soften.

Transfer that mixture into a food processor or blender and Puree into a sauce. 

Then put the mixture back into the saucepan and and place back on heat and allow to simmer.  Stir the mixture frequently.

Open the black eyed peas, drain them and then take about 1/3 of them and smash them and add all the black eyed peas (smashed and whole) to the mixture in the saucepan. Also add the salt, tomato paste, ginger and shrimp powder (if you're using) to the saucepan. (you may also add cayenne pepper for spice if you don't have the habernero peppers).  Add black pepper to taste.  You want to let it simmer for 20-25 minutes and it should start getting more thick. 

In a frying pan add a few tablespoons of oil and peel your plantain or banana.  I like to cut them into pieces about 1/4" thick. Some people do like thicker pieces.  Fry the plantain/banana on each side until brown, they can burn easy so be careful. 

I just eat this with the plantains but can serve with rice, tortillas, flatbread, etc. 

Adapted from The Spice Island