Cooking Ghanain style

Shopping at the market for veggies can be a fun experience!

Just look at all of that vibrant healthy food!  The green long things in the center are unripened plantain, the red are tomatoes, the yellow are garden eggs (small squash).

The colors beautiful and the setting is fascinating!  This place is a feast for the artist eye with color and movement everywhere!!  On the far left you can see avocados, hot peppers, in the center, okra, cauliflower, green beans, and on the right are potatoes, green peppers and carrots.  

We're going to find out how to cook all of those yummy things up now...Veronica is teaching us to cook Red Red with fried plantains and Light soup.

Sister Wardle keeping a close eye on the recipe details so that we can do things right when we try it on our own at home.

Fresh ripe plantain.

The plantain after we fried it.  It goes with the Red Red we will make.  Red Red is also served with rice and sometimes foufou.

These are Ghanain peas.  They're larger and harder than our US peas and they grow in bushes.  We will cook these with garden eggs (small squash) then puree the two together to make Light Soup.  Light soup is also served with foufou or bonku and sometimes rice.

See the garden eggs?  We boiled them with the peas for the Light soup.

These beans have been already cooked and will be added to our Red Red stew.

This is the Red Red stew with all of the other ingredients added.  Red Red is a favorite of ours.  Hopefully we will be able to reproduce the recipe on our own now.  ;)