Red Red with Smoked Aubergine 🍆 🔥 inspired by 🇬🇭 much loved Red Red this how I make Red Red at home I like to add smoked aubergine for extra Smokey flavours and texture. 1 cup of black eyed peas 1 tbsp sustainable red palm oil, or olive 1 red onion 2 large tomatoes 1 scotch bonnet pepper, seeds removed 4 cloves of garlic thumb of ginger 1 bay leaf 1 tsp ground shiitake mushrooms (optional, or can sub for 1tsp brown miso paste) 1 tsp curry powder 1 tsp thyme 1/2 tsp coriander seeds, grounded 1/2 tsp fenugreek seeds, grounded 3 tbsp tomato paste Salt Black pepper Coriander and garri to garnish 1 ripe plantain 2 aubergines 🍆 Method Toast seeds then ground in pestle and mortar. Place aubergines on a hot griddle pan, cook on each side until charred , the aubergine should be soft and squishy when finished. Place in a bowl and cover with a towel until it’s cooled down. Once cool, slice open and remove skin. Finley chop aubergine flesh, it will become more of a paste. To the same blender add tomatoes, scotch bonnet, garlic, ginger, and red onion and blend til smooth. Bring red palm oil to a medium heat in a deep pan. Add spices, and tomato paste and cook for 5 mins stirring. Then add tomato mixture and cook down for up to 20 minutes until thickened. Mix in cooked black eye peas and smoked aubergines. Serve with fired ripe plantain and a garnish of garri #veganrecipes #plantbasedrecipes #rachelama #veganafricanfood #redred #veganstew #plantain