Spicy Beans Stew (Red Red) with Fried Plantain

Whether you call it “gob3” or “red-red”, it tastes even better when cooked with GINO. Try this tantalizing, traditional red-red recipe with a mouthwatering, spicy twist.

Just follow these simple steps:

1 HR

Ingredients

400g salmon, washed and cleaned
250g dried beans, washed
Onion, cut into chunks
Garlic
Ginger
Tomatoes, blended
Pepper, blended
Momoni
Dried shrimp
1 tablespoon crayfish
Ripe plantain
Palm oil
Vegetable oil
Gino Peppe & Onion seasoning
Salt to taste

Number of Servings

Approximately 4 servings

Nutritional Value per Serving (Approximate)

Calories: 350 kcal
Protein: 25g
Carbohydrates: 40g
Dietary Fibre: 8g
Sugars: 10g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 40mg
Sodium: 600mg
Potassium: 800mg
Vitamin A: 15% of the Daily Value (DV)
Vitamin C: 50% of the DV
Calcium: 6% of the DV
Iron: 20% of the DV

**These values consider the specific brands used in the recipe, and they remain approximate estimates. Note that the actual nutritional content can still vary slightly depending on factors such as the precise quantities of these products used and any variations in the formulations of the Gino products. It is advisable to refer to the product packaging for more detailed nutritional information, especially if you have specific dietary requirements or preferences.**

Cooking Instructions

Prepare beans:

Wash the dried beans thoroughly and soak them in water for about 6 hours or overnight.
Drain the soaked beans and place them in a large pot.
Add enough water to cover the beans and bring to a boil.
Boil the beans for approximately 1 hour, or until they are soft and tender. You can also use a pressure cooker to save time.

Create flavour base:

While the beans cook, blend the garlic and ginger to form a paste.
In a separate pan, heat some palm oil over medium heat.
Add the momoni, onion chunks, and crayfish. Sauté for about 1 minute until fragrant.
Stir in the blended tomatoes and the garlic-ginger paste. Cook for a few minutes until the oil starts to separate from the mixture.

Season and add salmon:

Add Gino Peppe & Onion seasoning and allow the stew to simmer for 20 minutes, to enable the flavours to meld.
Add the desired amount of dried shrimp salmon fillets. Allow the fish to cook in the stew for about 10-15 minutes until it flakes easily.

Add beans:

Season with salt to taste.
Mix in the boiled beans, ensuring that the stew coats the beans evenly.

Fry ripe plantain:

Peel the ripe plantain and slice into your preferred sizes.
In a separate pan, heat some vegetable oil and fry the plantain slices until they are brown and tender.

Serve and enjoy:

Serve the spicy beans stew with some fried plantain

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