The name Red Red comes from two red ingredients: palm oil, which colors the black-eyed peas, and ripe bananas fried alongside them. Palm oil provides both color and flavor. Add the tomatoes and tomato paste at the end; if their acidity is added too early, the pea skins will stay tough and the peas will not soften.
Drain the soaking water. Bring the black-eyed peas and 1,200 ml fresh water to a boil, skim off the foam, and cook for 40 minutes, until a pea can be crushed. Do not add tomatoes or tomato paste yet.
In a separate skillet, heat the palm oil. Add the finely chopped onion, grated ginger, and chopped hot pepper, and cook for 7 minutes, stirring. Do not let the palm oil smoke; high heat will spoil its flavor.
Add the diced tomatoes and tomato paste. Cook for 10 minutes, until the mixture thickens and oil rises to the surface.
Pour the sauce over the black-eyed peas, add the salt, and simmer together for 10 minutes. The stew should flow slowly when lifted with a spoon.
Cut the ripe bananas into thick slices and fry them in hot oil for 2 minutes per side, until the edges are caramelized. Serve alongside the black-eyed peas.
Soak the black-eyed peas in cold water for 6–8 hours, then drain. The bananas for frying should be ripe, with speckled peels; green bananas will not brown and will remain starchy and bland.
Palmiye yağının kendine özgü kokusu var, ayçiçek yağıyla yapanlar aynı yemeği elde edemiyor. Muzu ayrı yağda kızartmak da kararmasını önlüyor. Börülceyi haşlarken tuz atmayın, tuzlu suda kabuk sertleşiyor ve tane bir türlü yumuşamıyor.
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