Ghanaian
Red Red
A Ghanaian black-eyed pea stew cooked in red palm oil with tomatoes, onion, chilli, and a little dried shrimp for depth. It is served the traditional way with sweet fried ripe plantains and a sprinkle of gari.
Watch it madeSweet Adjeley · 7:15
Ingredients
- Dried black-eyed peas3/4 cup
- Water4 cups, plus more as needed
- Small onion, halved1
- Salt1 tsp, divided
- Red palm oil1/4 cup
- Medium onion, finely sliced1
- Garlic cloves, minced2
- Fresh ginger, grated1 tsp
- Tomato paste1 tbsp
- Fresh tomatoes, blended or grated2 medium
- Scotch bonnet pepper1/2 to 1, to taste
- Dried shrimp powder or ground crayfish1 tbsp
- Smoked paprika1/2 tsp
- Ripe plantains2 medium
- Vegetable oil, for frying plantains1 cup
- Gari, for serving2 tbsp
Method
- Pick over the black-eyed peas, rinse well, and soak in plenty of water for at least 4 hours or overnight.
- Drain the beans, place them in a pot with 4 cups fresh water and the halved small onion, and boil gently until tender, 45 to 60 minutes.
- Add 1/2 tsp salt to the beans in the last 10 minutes of cooking, then remove the onion and reserve 1 cup of the bean cooking liquid.
- While the beans cook, peel the ripe plantains and cut them on a diagonal into thick slices.
- Heat the vegetable oil in a frying pan over medium heat and fry the plantains in batches until deep golden on both sides, then drain on paper towel and sprinkle lightly with salt.
- Warm the red palm oil in a separate pot over medium heat until melted and glossy, but do not let it smoke.
- Add the sliced onion and cook slowly, stirring often, until soft, sweet, and lightly browned, about 8 minutes.
- Stir in the garlic, ginger, and tomato paste, and fry for 2 minutes until the paste darkens slightly.
- Add the blended tomatoes, Scotch bonnet, dried shrimp powder, smoked paprika, and the remaining 1/2 tsp salt, then cook until the sauce thickens and the palm oil begins to rise to the surface, 12 to 15 minutes.
- Add the cooked beans and 1/2 cup of the reserved bean liquid, stir gently, and simmer for 10 to 15 minutes so the beans absorb the stew.
- Mash a small spoonful of beans against the side of the pot to thicken the stew, adding more reserved liquid only if it becomes too dry.
- Taste and adjust salt, then serve the red red hot with the fried ripe plantains and a small sprinkle of gari.
Common questions
Can I substitute black-eyed peas or use canned beans for Red Red?
Yes. Canned black-eyed peas work in a pinch: drain, rinse, and simmer them briefly in the sauce only long enough to absorb flavor. Dried cowpeas or other beans change the texture and taste, but they’re workable.
How long does Red Red take if I soak the beans overnight?
Plan on about 1 to 1.5 hours active cooking after soaking: 45 to 60 minutes to cook the beans, plus 20 to 30 minutes for the palm-oil sauce and 10 minutes to finish. Fry plantains last.
What are the most common mistakes when making Red Red?
The biggest mistakes are burning the palm oil, undercooking the beans, and overseasoning too early. Keep the palm oil warm, not smoking, cook the beans until fully tender, and add salt gradually near the end.
How should I store leftovers, and how long do they keep?
Store beans and plantains separately in airtight containers. The beans keep 3 to 4 days refrigerated and freeze well for up to 2 months. Plantains are best fresh, but can be reheated in a hot oven.
What should I serve with Red Red besides fried plantains?
Traditionally it’s served with fried ripe plantains, but you can also pair it with rice, boiled yams, or bread. Add a simple salad or sliced avocado to balance the rich palm-oil sauce and heat.