Monday, November 30, 2009

Ghanaian Red-Red and Kelewele: My First Guest Post!


Red-Red



Kelewele

When Rebecca from Chow & Chatter asked me to do a guest post, I was incredibly flattered. Her blog is a great read - a mix of diverse cuisines and interesting recipes, nutritional advice, and travelogue. I must admit though, her guest bloggers are always so interesting that I felt very nervous trying to pick the perfect topic to write about.

After much indecision and mental back-and-forth, I realized it's best to stick with what you love, so I decided to make one of my very favorite meals for her: red-red and kelewele, a traditional Ghanain beans and starch combo. Red-red is a spicy stew of black-eyed peas; kelewele is an even spicier dish of fried plantains.

The flavors are utterly unique and absolutely intoxicating. Please head on over to Chow & Chatter for the recipes!








23 comments:

  1. I have been in the mood for beans lately and bought so many different kinds. Do you think it would work with some other beans too? Looks delicious!

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  2. @citronetvaille: I think the beans would have to be really earthy, like pigeon peas, to work. Other beans would probably taste good, but you wouldn't get the same effect.

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  3. Another great bean dish. Tracey, sometimes I wonder if you're from Africa :D Because you have great dishes from there. But it doesn't matter I will make this real soon. You're a great writer to me Tracey. You can definitely attract readers to your site.

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  4. beautiful dish! i'll have to try this. i love plantains.

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  5. This is beautiful congrats to your guest post and you for a very healthy dish!

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  6. We have many good friends from Ghana (we've even been to the annual Ghana independence day celebration here in Houston several times -- quite a party!), and have come to love the food and culture of Ghana. I particularly love peanut butter soup (made without the goat meat since I'm vegetarian). I have never had your Ghana stew, but it sounds amazing and can't wait to give it a try. Great job guest posting!

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  7. Yup, saw this over at Chow & Chatter and I just have to say it again, "Congrats and well done!!"

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  8. @Divina - Yes I wonder that too sometimes! You're a sweetie.
    @Kathy, @pegasus, @jeroxie @ Ju - thanks so much girlies!
    @vegetable matter - That's funny - I make a mean peanut butter stew - mine also sans goat. Pescetarian.

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  9. This looks delicious and congrats! You and I again cooked with the same thing--I made a vegan stew with black-eyed peas yesterday--what a fun coincidence! Great photo, too!

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  10. Mmmm, fried plantains. So good. That's a nice spicy, sweet combination.

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  11. Awesome dishes, I checked them out at rebecca's site!

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  12. Looks great, thanks for coming by my blog, I have been so busy, I haven't been on food buzz in a while, I dont want to look at my indox there, I figured I would just let it overflow till they cancel my acct, its outa control and I cant handle it, Ill just check for direct messages every once in a while. Hope you had a great T-day too!

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  13. Love this! Congrats on writing such an awesome guest post- the recipe is really stunning!

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  14. hey, just saw your blog change, how long have you had it or am I just that far off.....nice job on your guest post, black eye peas - seems like I've heard of them somewhere, catchy tunes - no wait, must be a new years dish, no, I mean southern soul, no, a texas chutney - oh well, now I'm confused.... again

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  15. Way to go..............an African recipe, with plantains. See I'm Nigerian...though you won't be able to tell from my blog (to be remedied in the New Year)! In Nigeria, we call this Beans and Dodo (Fried plantain!)

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  16. Wow! I love the international flavors. So unique and looks delicious. I'd love to give your recipes a try soon. And congrats on Top 9 today :)

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  17. Looks great. Interesting combinations in Africa. I'd like to go someday to see what its all about.

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  18. @Kelly - Clearly great minds really do cook alike!
    @duodishes, @5 star, @sanjana. @experimentalculinarypursuits - thanks so much!
    @angie: my advice is just delete everything and start over. it's sort of the inbox equivalent of sweeping everything under the bed ...
    @Drick: you have just confused me!!
    @kitchenbutterfly: you have a great site. I can't wait until you start posting Nigerian recipes!!
    @dhaleb: thanks for stopping by!
    @amber: you and me both.

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  19. these are both new to me, it's so nice to learn something new, I don't know anything about Ghanaian cuisine until today..thanks so much for this post :)

    I love that both are spicy dishes, I especially like the spicy fried plantains! :)

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  20. first time here and loved your blog TT !!
    the spicy fried plantain look delicious n i must tell you plantains are called kachhe kele in India so kelewele looks like an indian name ..

    your mashed peas recipe which you posted recently is very interesting n i am thinking of giving it a try..

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  21. I was in the Peace Corps in Northern Ghana over 20 years ago. My family cooked groundnut (peanut) stew last night, and as I was looking at the recipes online, I was reminded of Red Red and Kelewele. Forgot how good this stuff is. I loved the fact that those who lived in the South of the country, and therefore had greater access to palm nuts and palm oil, always had orange-tinged hands from eating so much palm oil.

    Some other great Ghanaian dishes--light soup and nkuntumere. Then there are deep-fried yam chips (their yams are not sweet like ours) with pepper sauce. That used to be my favorite snack--served in a newspaper, and always always the starchiness of the yams made get the hiccups.

    Anyway, thanks so much for the recipe. I will cook this tonight! And by the way, this looks to be the most authentic. Many of the Ghanaian recipes I see call for ingredients that nobody had access to over there (cloves, basil, carrots, cabbage, maybe even ginger... these would be luxury items). The main foods we had other than meats, grains and some fruit were:

    - peanuts
    - small eggplants (yellow in color)
    - tomatoes
    - onions
    - hot peppers
    - Nkuntumere (sp?), which is a spinach/kale-like leaf
    - Maggi cubes (maybe beef flavored bouillon; they package never said).
    - plantain
    - yams and casava (two types of long tubers that had a potato-like taste, but were far more starchy)

    You all seem so into the cultural aspects of foods, it made me want to share what I remembered.

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