Ghanaian red red is a comforting black-eyed pea stew cooked with tomatoes, aromatics, and red palm oil, usually served with sweet fried ripe plantain. This version uses dried beans for their creamy texture and explains how to cook them alongside the rich, gently spicy sauce; versions vary from household to household, including whether smoked fish is added.
Ingredients
- 1 lb dried black-eyed peas (450 g)
- 6 cups water for soaking (1.4 L), plus fresh water for cooking
- 8 cups fresh water for cooking the beans (1.9 L), or enough to cover them by about 2 inches (5 cm)
- ⅓ cup red palm oil (80 ml)
- 1 large yellow or red onion, finely chopped (about 200 g)
- 3 medium ripe tomatoes, chopped (about 450 g), or one 14.5 oz can chopped tomatoes (411 g)
- 2 tablespoons tomato paste (32 g)
- 3 garlic cloves, minced (about 9 g)
- 1 tablespoon finely grated fresh ginger (6 g)
- 1 Scotch bonnet pepper, whole or slit, to taste (about 10 g); remove it for a milder stew
- 1 teaspoon fine salt (6 g), plus more to taste
- ½ teaspoon ground black pepper (1 g)
- 1 cup bean cooking liquid, reserved (240 ml), as needed to loosen the stew
- 2 oz smoked fish, flaked and checked for bones, optional (55 g)
- 2 large ripe plantains, yellow with plenty of black patches (about 700 g before peeling)
- ½ cup neutral frying oil, such as canola or sunflower oil (120 ml), or enough for a shallow layer in the pan
Instructions
- Soak the peas. Pick through the dried black-eyed peas and discard any stones or damaged beans. Rinse them under cool water, put them in a large bowl, and cover with the 6 cups (1.4 L) soaking water. Leave them at room temperature for 8 hours. Drain and rinse before cooking. If your kitchen is very warm, soak them in the refrigerator instead; the soak softens the beans and helps them cook more evenly.
- Cook the beans. Put the drained peas in a large pot and add the 8 cups (1.9 L) fresh water, or enough to cover by about 2 inches (5 cm). Bring to a boil, then reduce the heat to maintain a steady simmer. Partly cover the pot and cook for about 50 minutes, stirring now and then and adding hot water if the beans are no longer submerged. Start checking at 40 minutes: the peas should be tender and creamy inside but still hold their shape. Cooking time varies with the age of the beans. Reserve 1 cup (240 ml) of the cooking liquid, then drain the peas.
- Build the tomato and palm-oil base while the peas cook. About 25 minutes before the beans should be ready, warm the red palm oil in a wide, heavy pot over medium heat. Add the chopped onion and cook for 6 to 8 minutes, stirring regularly, until soft and translucent rather than browned. Stir in the garlic and ginger and cook for 30 seconds. Add the tomato paste and stir for 1 minute to take away its raw taste. Add the chopped tomatoes, Scotch bonnet, salt, and black pepper. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce looks glossy. If the sauce catches on the bottom, lower the heat and add a splash of water.
- Combine and simmer. Add the cooked peas to the tomato sauce and fold gently so they do not break up. Stir in ½ cup (120 ml) of the reserved bean liquid, adding more a little at a time if you want a looser stew. Add the optional flaked smoked fish now. Simmer gently for 15 minutes, stirring from the bottom every few minutes. Taste and adjust the salt. The finished red red should be thick enough to coat the beans, not dry or watery. Remove the Scotch bonnet before serving if you want its aroma without extra heat; avoid crushing it unless you want a much hotter stew.
- Prepare the plantains. While the stew finishes, cut off the ends of the plantains and score the peel lengthwise. Remove the peel and slice each plantain diagonally into pieces about ½ inch (1.3 cm) thick. Heat the neutral oil in a skillet over medium heat. It should shimmer but not smoke. Fry the slices in batches for about 2 to 3 minutes per side, turning once, until golden at the edges and tender in the middle. Do not crowd the pan, or the plantains will steam rather than brown. Transfer each batch to a paper-towel-lined plate and let the oil return to temperature before adding another batch.
- Serve. Spoon the hot bean stew into bowls and serve with the fried plantain alongside. If the stew has thickened while you fry, stir in a little reserved bean liquid or hot water. Taste one last time for salt and pepper, and offer the Scotch bonnet separately if you kept it whole.
Tips
- Use palm oil for its characteristic flavor. Red palm oil gives red red its deep color and distinctive savory richness. If it is unavailable, use the same amount of neutral oil and add 1 teaspoon (2 g) paprika for color. That substitute makes a pleasant stew, but it will not taste quite the same as one made with palm oil. Choose food-grade red palm oil, not an unlabelled product intended for another use.
- Adjust the heat carefully. Scotch bonnets can vary a great deal in strength. For a fragrant but milder pot, add the pepper whole and lift it out before serving. For more heat, slit it before simmering or serve sliced fresh pepper on the side. Wear gloves if you handle cut hot peppers, and avoid touching your eyes.
- Keep the beans intact. Simmer rather than aggressively boil them, and fold them into the sauce instead of stirring hard. Older dried peas may need longer than 50 minutes; continue simmering and check every 5 to 10 minutes rather than adding uncooked beans to the finished sauce.
- Choose plantains by ripeness. Yellow fruit with many dark patches is sweet but still sturdy enough to slice and fry. Mostly green plantains are firmer and less sweet, while very soft, fully black fruit can be difficult to turn. If using less ripe plantains, allow extra frying time over moderate heat.
Serving Suggestions
Serve red red hot, with fried plantain on the same plate or arranged alongside the stew for dipping. The sweet, caramelized edges of ripe plantain balance the tomato, pepper, and savory palm-oil flavors. A small bowl of sliced onion, fresh tomato, or sliced pepper can add a crisp contrast, though the stew and plantain are a satisfying meal on their own. For a larger spread, add plain rice or a simple green salad; keep any sides relatively lightly seasoned so they do not compete with the stew.
For a casual meal, let everyone spoon beans and sauce over pieces of plantain. If serving a group, keep the stew warm over very low heat with a lid and fry the plantains close to mealtime, since they are at their best soon after frying. Put extra pepper on the table rather than making the whole pot very hot, so diners can season their own portions.
Variations
Use canned black-eyed peas: For a quicker version, drain and rinse four 15 oz cans (about 425 g each) of black-eyed peas. Skip the soaking and bean-simmering steps, and begin with the sauce. Add the drained peas with ½ cup (120 ml) water or broth, then simmer for about 15 minutes. Canned beans are softer and can break more easily, so fold them in gently. The flavor will still be satisfying, though dried beans cooked from scratch often have a firmer, creamier texture.
Add smoked fish: Smoked fish is included in some versions and left out in others. Use a mild, fully cooked smoked fish, remove skin and bones, and fold it in during the final simmer. If it is salty, taste the stew before adding the full teaspoon of salt. To keep the dish vegetarian, omit the fish; the beans and tomato base remain flavorful without it.
Use a different hot pepper: A small habanero can stand in for Scotch bonnet, although the flavor is not identical. For less heat, use half a jalapeño or leave the pepper out. Some cooks prefer a smoother sauce; if that suits you, briefly blend the cooked tomato mixture before adding the beans, taking care with hot liquid and leaving room for steam to escape.
Change the side: Fried ripe plantain is the classic partner, but red red is also good with boiled yam, rice, or another filling starch. These swaps change the balance of sweetness and texture, so you may want to serve a little sliced ripe plantain or fresh tomato on the side even when it is not the main accompaniment.
Storage and Reheating
Refrigerate leftover stew and plantain within 2 hours of cooking. Store them in separate airtight containers so the plantains do not soften as quickly from the stew’s moisture. The bean stew keeps for 3 to 4 days in the refrigerator. For the best texture, eat fried plantain within 1 to 2 days; it is safe to store with the leftovers for the same general period, but it will lose its crisp edges.
Reheat the stew in a saucepan over medium-low heat, stirring occasionally and adding a splash of water if it has thickened. Heat leftovers to 165°F (74°C), checking with a food thermometer. Reheat only the portion you plan to eat. Warm plantain in a skillet over medium heat or in a 350°F (175°C) oven until hot; a microwave works too, though it makes the pieces softer. Freeze the stew in airtight, freezer-safe containers for up to 3 months for best quality. Thaw it in the refrigerator before reheating, and do not leave cooked food at room temperature for extended storage.
Frequently Asked Questions
Why is Ghanaian red red called red red?
The name is commonly associated with the dish’s red appearance, which comes from red palm oil and a tomato-rich sauce. The fried ripe plantain served alongside is golden, giving the plate a strong contrast in color. Recipes differ in their exact ingredients and heat level.
Can I make red red without soaking the beans?
You can cook dried black-eyed peas without soaking, but they usually take longer and may cook less evenly. If skipping the soak, start with plenty of water and allow roughly 60 to 90 minutes of simmering, checking for tenderness rather than relying on the clock. The canned-bean variation is the quickest option and avoids that longer cook.
What if I cannot find red palm oil?
Use neutral oil and paprika as described in the tips. This provides some color and a mild peppery note, but it cannot fully recreate palm oil’s distinctive aroma and flavor. If red palm oil is available at an African or international grocery store, it is the closer choice for this dish.
How do I know when the black-eyed peas are done?
Taste a few peas from different parts of the pot. They should be tender all the way through, with no hard or chalky center, while still holding their shape. If they are not ready after 50 minutes, keep them at a gentle simmer and check again every 5 to 10 minutes. Bean age and soaking conditions make timing variable.
Can I make the stew ahead?
Yes. Cook the bean stew a day ahead, cool it promptly, and refrigerate it in a covered container. Reheat it to 165°F (74°C), adding a little water if needed, and fry the plantains just before serving for a better texture. If you cook both components ahead, store them separately and expect the plantains to be softer when reheated.
Related
- Ghanaian Chicken Recipe: Tomato-Pepper Stew
- Ghanaian Jollof Rice: A One-Pot Recipe
- Ghanaian Salad Recipe with Creamy Dressing
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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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