Directions
Wash your beans and cook for about 30 minutes or till its soft and tender
While your beans are cooking clean and blend 1 onion, pepper, ginger, tomatoes and maggie crevette together. Just so you know I love blending my spices together because it gives it a nice texture and taste but you can just use the diced tomatoes without blending it.
Follow that with dicing your other onion. Pour your palm oil into a pan and place it on the cooker. Turn the cooker and pour your diced onions into the oil.
Let it cook for a minute or 2 then pour in your blended ingredients. Let that cook for about 10minutes. Meanwhile check on your bean to make sure it has enough water. I am sure by now it's getting soft and tender. Lower the temperature if it is and allow it to simmer.
Now, Clean your Hutwise smoked mackerel and cut them into smaller pieces. You can then add the fish to the sauce and cook that for about 5minutes.
We are almost there…… yum!!!!
Add your cooked beans to the sauce if it's soft and tender. Mind you if there is too much water on your beans, drain it first to avoid making your stew watery.
Add some salt to taste and let it simmer for about 5 more minutes.
While you are waiting for the beans to simmer, peel and cut your ripe plantains into small sizes of your choice. Add your salt and toss it to evenly distribute it on all the plantain.Turn the fire off for the beans and allow it to cool.
Turn the fire off for the beans and allow it to cool.
Place your frying pan with your cooking oil in there on the cooker. Make sure it's well heated.
Put the plantains in there and turn them frequently till it's golden brown. Scoop the plantains out and place them in a strainer to drain the excess oil.
Now your red red is ready!!! Dish out and enjoy!!!
Recipe Note
You can always add some extra palm oil and gari if you prefer.
