Ghanaian red peas stew is a warmly spiced bean dish made with cowpeas or black-eyed peas simmered in a tomato-and-red-palm-oil sauce. Often known as red red, it is commonly served with fried ripe plantain, though recipes vary from home to home in their heat and seasoning. The beans make it hearty, while the reduced tomato sauce gives the dish its rich color and savory-sweet flavor.
Ingredients
- 2 cups (400 g) dried black-eyed peas or cowpeas, picked over and rinsed
- 6 cups (1.4 L) water for cooking the beans, plus more if needed
- 2 cups (400 g) chopped ripe tomatoes, or 1 can (411 g) diced tomatoes
- 1 large yellow or red onion (about 200 g), finely chopped
- 1 medium red bell pepper (about 150 g), seeded and roughly chopped
- ⅓ cup (80 ml) red palm oil
- 2 tablespoons (30 g) tomato paste
- 3 garlic cloves (about 9 g), minced
- 1 tablespoon (6 g) finely grated fresh ginger
- 1 whole Scotch bonnet or habanero pepper (about 10 g), left whole for mild heat or pierced for more heat; optional
- 1 teaspoon (3 g) dried shrimp powder, optional
- 1½ teaspoons (9 g) fine salt, divided, or to taste
- ½ teaspoon (1 g) ground black pepper
Instructions
- Soak the beans. Pick through the dried peas and discard any stones or shriveled beans. Rinse them under cool water, put them in a large bowl, and cover with several inches of water. Leave to soak for 8 hours at room temperature, then drain and rinse. If your kitchen is very warm, soak them in the refrigerator.
- Cook the peas. Transfer the drained beans to a large pot and add the 6 cups (1.4 L) water. Bring to a boil over high heat, then lower the heat and simmer gently, uncovered, for about 55 minutes. Stir occasionally and add hot water if the beans are no longer covered. They are ready when creamy inside but still hold their shape. Older beans may take longer. Stir in about ½ teaspoon of the salt near the end of cooking. Scoop out 1 cup (240 ml) of the cooking liquid, then drain the beans.
- Prepare the tomato mixture. While the beans cook, blend the tomatoes and bell pepper until mostly smooth. A few small pieces are fine. If you prefer a more textured stew, chop the tomatoes and pepper finely instead of blending. Keep the Scotch bonnet whole for now if you are using it.
- Soften the onion. Heat the palm oil in a heavy pot or deep skillet over medium-low heat. Add the chopped onion and cook for about 8 minutes, stirring now and then, until soft and translucent. The oil should shimmer gently, not smoke; lower the heat if it starts to smoke.
- Build the sauce. Stir in the garlic and ginger and cook for 1 minute. Add the tomato paste and stir for 2 minutes to deepen its flavor. Pour in the blended tomato mixture, add the whole Scotch bonnet if using, and bring the sauce to a gentle simmer. Cook uncovered for about 19 minutes, stirring every few minutes, until it has thickened and no longer tastes raw or watery.
- Season and add the beans. Stir in the dried shrimp powder, if using, the remaining salt, and the black pepper. Add the cooked peas and ½ cup (120 ml) of their reserved cooking liquid. Fold gently so the beans stay mostly intact. If the sauce looks too thick, add more reserved liquid a few tablespoons at a time.
- Simmer together. Cook the stew gently, uncovered, for 15 minutes, stirring from the bottom occasionally to prevent sticking. The sauce should cling to the peas rather than pool thinly around them. Remove the whole Scotch bonnet before serving if you want its aroma without extra heat. Taste and adjust the salt. Serve hot.
Tips
- Use tender beans as your guide. The stated 55-minute simmer is a practical estimate, not a guarantee: older or especially dry beans can take longer. Keep them at a gentle simmer and add hot water as needed; a hard boil can split their skins before the centers soften.
- Choose the heat level deliberately. A whole, uncut Scotch bonnet perfumes the sauce without releasing as much heat as a chopped one. For a hotter stew, pierce it once or twice, then taste before adding more pepper. Handle hot peppers carefully and wash your hands after touching them.
- Look for red palm oil, but do not overheat it. Red palm oil gives red red its characteristic color and a distinctive earthy flavor. Heat it gently and do not let it smoke. If it is unavailable, neutral oil works, but the result will lose some of that traditional flavor and color.
- Keep some bean liquid. The starchy cooking water helps the sauce coat the peas and makes it easier to adjust the final consistency. Add it gradually; adding too much at once can leave the stew thin.
Serving Suggestions
Fried ripe plantain is a classic partner for red red. Its soft center and caramelized edges contrast nicely with the savory, gently spicy beans. To make a simple meal, serve a generous scoop of stew beside sliced plantain and add a little sliced onion or fresh pepper at the table for crunch and extra heat.
Boiled ripe plantain, steamed rice, or soft white bread also make useful accompaniments. Rice is particularly practical if you want the sauce to stretch across a larger meal, while bread is good for scooping up the thicker parts of the stew. Add a crisp cabbage or cucumber salad if you want something fresh alongside it. The stew is filling on its own, so start with modest sides and add more as needed.
Variations
Use another cowpea. Black-eyed peas are easy to find and work well, but other cowpeas can be used if available. Their size and age affect cooking time, so check for tenderness rather than relying only on the clock. Kidney beans are not the closest match in flavor or texture, though they can work when that is what you have.
Make it vegetarian. The dried shrimp powder is optional. Leave it out for a fully plant-based version; the tomato, aromatics, and palm oil still make a flavorful sauce. A small pinch of extra salt can help balance the seasoning, but taste before adding it because the beans may already be adequately salted.
Adjust the sauce texture. For a chunkier stew, chop the tomatoes and pepper by hand. For a smoother sauce, blend them thoroughly. You can also mash a small spoonful of cooked peas into the sauce near the end to thicken it without adding flour or starch.
Change the oil if needed. If red palm oil is hard to find, use a neutral cooking oil such as canola. A small pinch of paprika can add color, but it does not reproduce palm oil’s particular taste. Avoid using a large amount of strongly flavored olive oil, which can take the sauce in a different direction.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. The stew keeps for 3–4 days in the refrigerator. It thickens as it sits, so stir in a splash of water when reheating. Warm it in a saucepan over medium-low heat, stirring occasionally, until steaming throughout; if checking with a food thermometer, leftovers should reach 165°F (74°C).
For longer storage, freeze the cooled stew in meal-sized airtight containers for up to 3 months for best quality. Leave a little space at the top because the contents can expand as they freeze. Thaw it overnight in the refrigerator, then reheat on the stovetop with a little water. Avoid leaving the stew at room temperature for extended storage.
Frequently Asked Questions
Are red peas and black-eyed peas the same thing?
Black-eyed peas are a type of cowpea and are a convenient choice for this stew. The name red peas can refer to different cowpea varieties depending on the cook or market, so the exact bean may vary. Use a dried cowpea that cooks up creamy and holds its shape.
Can I make Ghanaian red peas stew with canned beans?
Yes. Use about 4½ cups (700 g) drained and rinsed canned black-eyed peas in place of the dried beans. Skip the soaking and bean-cooking steps, and begin preparing the tomato sauce. Add the canned peas with ½ cup (120 ml) water or stock and simmer them in the sauce for about 15 minutes. The total time will be much shorter than the dried-bean version.
Do I have to soak the dried beans?
Soaking makes the beans hydrate before cooking and can help them cook more evenly. If you cannot soak them, rinse them and simmer until tender, allowing extra time and adding water as needed. Because unsoaked beans take a variable amount of time, start checking their texture well before serving time.
How can I tell when the stew is thick enough?
Drag a spoon across the bottom of the pot: the sauce should briefly reveal the pot before flowing back. It should coat the peas without being pasty. If it is too thin, simmer uncovered for a few more minutes; if it is too thick, loosen it with reserved bean liquid or water.
Is this stew very spicy?
It does not have to be. The Scotch bonnet is optional, and leaving it whole usually gives a gentler pepper aroma than chopping it into the sauce. For a mild batch, omit it entirely; for more heat, pierce it or serve sliced fresh pepper on the side so each person can adjust their portion.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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