Red Red (Ghanaian Black-Eyed Pea Stew with Fried Plantain)
In short: Black-eyed peas simmered in a palm oil, tomato and ginger sauce with scotch bonnet, served with sweet fried ripe plantain, a Ghanaian everyday dish. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h 10 min
- Resting
- 8 h
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 590 kcal
Red red takes its name from the two red things on the plate: the palm-oil bean stew and the ripe fried plantain beside it. Black-eyed peas simmer with tomato, onion, ginger and scotch bonnet until soft, and the stew turns the color of rust. It is cheap, filling and found in homes and chop bars all over Ghana, often with gari (toasted cassava granules) sprinkled on top. The plantain should be very ripe so the edges caramelize.
Instructions
- Put the beans and water in a large pot, bring to a boil and skim off the foam. Simmer for 40 to 45 minutes until the beans are soft but still hold their shape.
- Warm the palm oil in a separate pot over medium heat for 1 minute, without letting it smoke. Cook the onion for 6 minutes until soft, then add the garlic and ginger for 3 minutes and the tomato paste for 1 minute.
- Add the blended tomatoes and the scotch bonnet. Simmer for 15 minutes until thick and the oil separates at the edges.
- Drain the beans, saving 250 ml (1 cup) of the cooking liquid. Stir the beans, salt and saved liquid into the sauce and simmer for 15 minutes, mashing a few beans against the pot to thicken the stew.
- Heat the frying oil in a wide skillet over medium-high heat. Fry the plantain slices for 2 to 3 minutes per side until deep golden with dark edges. Drain on paper towels and sprinkle with the salt.
- Serve the beans with the fried plantain and a spoonful of gari on top.
Tips
- Red palm oil gives red red its color and flavor. Without it, use vegetable oil and add 1 tsp sweet paprika to the onions.
- For a milder stew, leave the scotch bonnet whole and lift it out before serving, so it flavors the sauce without breaking up.
Questions and answers
Why is it called red red?
It is named for the two reds on the plate: the palm oil and tomato bean stew, and the red-gold fried ripe plantain served beside it.
Can I use canned beans?
Yes. Use 3 cans (400 g / 14 oz each), drained, with 250 ml (1 cup) water and simmer for 15 minutes. Dried beans taste creamier.
What does red red taste like?
Earthy, savory beans in a mildly spicy sauce scented with palm oil, balanced by sweet, crisp-edged plantain.
How long does it take to make Red Red (Ghanaian Black-Eyed Pea Stew with Fried Plantain)?
About 1 h 30 min in total: 20 min of preparation and 1 h 10 min of cooking.
How many calories are in Red Red (Ghanaian Black-Eyed Pea Stew with Fried Plantain)?
About 590 kcal per serving, with 19 g of protein, 92 g of carbohydrates and 17 g of fat. These values are estimates.
Nutrition per serving
| Calories | 590 kcal |
|---|---|
| Protein | 19 g |
| Carbohydrates | 92 g |
| Fat | 17 g |
| Fiber | 14 g |
| Sugar | 20 g |
| Sodium | 1170 mg |
Estimated values, calculated from the ingredients.
