Ghanaian red red is a popular comfort food of black-eyed peas simmered in a richly colored tomato and red palm oil stew, usually served with ripe fried plantains.
Cook the beans until creamy, then build the stew separately so the onions, ginger, tomato, and chile develop a deep savory base before everything comes together.
If using dried beans, start them in plenty of water and add salt only once they are tender so they soften evenly.
Serving Suggestions
Serve red red with fried ripe plantains, sliced avocado, gari, or a fresh tomato and onion relish.
Recipe Notes
The stew keeps for up to 4 days chilled. Add a splash of water when reheating, and fry the plantains just before serving.
Ghanaian Red Red
Creamy black-eyed peas simmered in a tomato and red palm oil stew with ginger, chile, and fried plantains.
Ingredients
Equipment
Method
Cook the beans:
- Place the black-eyed peas and water in a large pot. Bring to a boil, then simmer for 45 to 60 minutes, until tender. Drain, reserving 1 cup of cooking liquid.
- Season the beans lightly with salt and set aside.
Make the red red:
- Heat the palm oil in a large skillet over medium heat. Cook the onion for 5 minutes, then add the garlic, ginger, and chili.
- Stir in the tomatoes, tomato paste, paprika, cayenne, and salt. Simmer for 12 minutes until thickened.
- Fold in the cooked beans and enough reserved cooking liquid to make a thick stew. Simmer for 10 minutes.
Fry the plantains:
- Heat the neutral oil in a skillet. Fry the plantain slices in batches until golden on both sides, then drain briefly.
- Serve the red red with fried plantains and sliced red onion.
Nutrition
Notes
- Red palm oil gives the dish its signature color and flavor; use a mild palm oil if available.
- For a faster version, use two drained cans of black-eyed peas.
