Saturday, October 24, 2015

Ghanaian Red-Red

I love how red palm oil enriches this super nutritious recipe made with beans. AND paired it with my beloved plantains (baked)!!! I believe you can reduce the oil and put more water for a healthier version, but really: palm oil smells so good that I didn't changed a thing.

It yields a lot (I made half of this recipe and had dinner for 2 BIG servings). The recipe here is the complete -- will easily serve 4-5 people. Since I had no black eyes beans, I made it with the white ones. I also always use the pinch of coconut sugar, never EVER refined sugar.

TIP: Remember, palm oil STAINS. Use gloves and an apron, better safe than sorry.

From Taste of Slow

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