This savory recipe has roots across the Atlantic, originating in Ghana and traveling to the crock pots of southern cuisine. Named “Red Red” in Africa, this dish blends black-eyed peas, okra, and tomatoes in a spicy stew that warms the palate, as well as the soul.
1 medium onion
2 tablespoons extra-virgin olive oil
1 to 2 teaspoons fresh grated ginger (more to taste, we like a lot!)
1 clove of garlic
¼ teaspoon or more cayenne or Berbere spice
1 large can of crushed tomatoes
2 (15-ounce) cans black-eyed peas, drained
8 ounce of cut, frozen okra, thawed
Salt
Recipe and photo by David Wilcoxen
Shaunda Watson says: Delicious, I ate it with crackers next time I will serve it with rice
mumimor says: Delicious!
mimi says: my grandmother made this dish for me all the time. I didn’t know what it’s name or it origins until now. Thanks grandma.
Cynthia says: Food tastes even better when seasoned with memories!
Paula says: I was thinking the same. I grew up in Mississippi eating this regularly, and it is one of my favorite meals, and I never knew its origin.
Kim Pryor says: Delicious and nutritious!!
jo says: This dish should use palm oil and cassava grits sprinkled on top. we must return to our traditional oils when possible. our bodies are made to respond to them better. they are now growing palm fruit in south america so it isn’t harvested in ways that hurt our people and the motherland, its grown by farmers getting a good price.
deborah says: Thank you for your suggestions, Jo. We encourage you to visit our health studies page to learn more about the benefits of olive oil and other traditional ingredients from across the globe. If you make your suggested changes, do let us know how the recipe turns out.
Asia says: I agree. Don’t call the blog “old ways” and use African recipes without acknowledging the genius of African cusine. Palm oil is a healthy, nutritious oil used in west African and throughout the tropics. FOR A REASON. Learn about the benifits of the “old ways” learn the why, honor the people and then create a post. Call this recipe, okra and black eyed peas. It’s not Red-red.
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