Africa
Plant-Based Ghanaian Red Red
Chef-tested recipe
Black-eyed peas stewed with red palm oil, tomatoes, onion, ginger, and chilli, served with ripe fried plantains
Red red is a Ghanaian black-eyed pea stew recognised by the warm red colour of palm oil and tomatoes. The beans are cooked until tender but not broken, then simmered in a concentrated onion, tomato, ginger, and chilli sauce. Some versions include smoked fish or dried seafood, but meatless red red is also established and needs no imitation ingredient: red palm oil, ripe tomatoes, and well-cooked beans provide ample depth. Sweet fried plantains complete the plate and balance the savoury, gently hot stew.
Recipe at a glance
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Large heavy potpaid link
- Wide sauté panpaid link
- Deep frying potpaid link
- Kitchen thermometerpaid link
- Wire cooling rackpaid link
- Slotted spoonpaid link
- Blenderpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Digital kitchen scalepaid link
Ingredients
For the beans
- Dried black-eyed peas, sorted and rinsedpaid link: 600 g
- Cold water for soaking: 1800 ml
- Fresh water for cooking: 2200 ml
- Fine sea saltpaid link: 10 g
For the red stew
- Unrefined red palm oilpaid link: 150 ml
- Yellow onions, finely diced: 350 g
- Fresh ginger, finely grated: 35 g
- Garlic, finely grated: 20 g
- Ripe tomatoes, blended: 1000 g
- Tomato paste: 45 g
- Scotch bonnet chilli, left whole or slit: 1 whole
- Ground cayenne pepper: 2 g
- Fine sea saltpaid link: 8 g
- Reserved bean cooking liquidpaid link: 500 ml
For the fried plantains
- Ripe plantains with black-speckled skins: 1500 g
- Fine sea saltpaid link: 5 g
- Neutral vegetable oil for fryingpaid link: 800 ml
For finishing
- Red onion, thinly sliced: 100 g
- Fresh tomatoes, diced: 250 g
Preparation Overview
Soak black-eyed peas for 8 hours, then rinse. Blend ripe tomatoes until smooth and dice onions finely. Keep the Scotch bonnet whole for moderate heat or slit it for a hotter stew. Peel plantains only shortly before frying and cut them diagonally into even pieces.
Method
Soak the peas. Cover sorted black-eyed peas with cold water for 8 hours, then drain and rinse.
Cook the beans. Add peas and fresh water to a heavy pot, bring to a boil, skim, and simmer for 40 to 55 minutes until tender; add 10 g salt near the end.
Reserve the liquid. Drain the peas and keep 500 ml cooking liquid for the stew.
Soften the onion. Warm red palm oil over medium heat and cook diced onion for 8 minutes until soft and lightly golden.
Fry the aromatics. Add ginger, garlic, tomato paste, Scotch bonnet, and cayenne; cook for 2 minutes without scorching.
Reduce the tomato. Pour in blended tomato and remaining salt, then cook uncovered for 20 to 25 minutes until thick, glossy, and no longer raw.
Finish the red red. Add cooked peas and 300 ml reserved liquid, then simmer for 15 minutes, adding more liquid for a spoonable stew.
Fry the plantains. Season plantain pieces lightly and fry in 175°C neutral oil until deep golden and tender, then drain on a rack.
Serve. Spoon red red beside fried plantains and finish with sliced red onion and fresh tomato.
Beginner Technique Notes
Red palm oil has a strong flavour and natural colour; warm it without smoking it.
Salt black-eyed peas near the end of simmering and taste them for a creamy centre.
Reduce tomatoes fully before adding beans so the sauce tastes rich rather than acidic and raw.
Plantains should be ripe with yellow-black skins; green plantains will be starchy rather than sweet.
Keep the Scotch bonnet whole and remove it before serving if gentle heat is required.
Tips and Variations
Cowpeas or Ghanaian beans may replace standard black-eyed peas when available.
For a lighter plate, roast plantain pieces brushed with oil at 210°C instead of frying.
Add only water or bean liquid rather than processed bouillon to keep the bean and palm-oil flavour clear.
Red red can be served with gari in addition to plantain.
The stew thickens as it rests, so keep reserved bean liquid for reheating.
Serving Ideas
- Place the brick-red bean stew on one side of a broad plate and fan the deep-golden plantains beside it. Add fresh red onion and tomato for colour and crunch.
Storage
Refrigerate red red for up to 4 days and reheat to at least 74°C with bean liquid. Store plantains separately for up to 2 days and reheat in a hot oven. Freeze the bean stew for up to 2 months.
Nutritional Value
Allergen Notes
No major allergen is intentionally included. Check dried peas, tomato paste, palm oil, and frying oil for cross-contact. Use fresh dedicated oil for guests with severe allergies.
Frequently Asked Questions
Why is the dish called red red?
The name is commonly connected with the red colour contributed by palm oil and tomatoes.
Is smoked fish required?
No. Meatless versions are prepared, and this plant-based recipe relies on palm oil, tomato, aromatics, and beans.
Can canned black-eyed peas be used?
Yes. Rinse them, add them after the tomato sauce is reduced, and shorten the final simmer.
Which plantains are best?
Use ripe plantains whose yellow skins have developed black spots for a sweet, tender result.
Can the palm oil be replaced?
Neutral oil works technically, but the characteristic colour and flavour will be lighter.