📝 About This Recipe
A beloved cornerstone of Ghanaian street food, Red Red is a vibrant, soul-warming stew that gets its iconic name and hue from rich Zomi (red palm oil). This dish perfectly balances the earthiness of tender black-eyed peas with a savory, ginger-spiced tomato base. It is a celebratory plant-based masterpiece that offers a deep, smoky complexity and a velvety texture that will transport your senses to West Africa.
🥗 Ingredients
The Legumes
- 2 cups Dried black-eyed peas (soaked overnight and drained)
- 6 cups Water (for boiling the beans)
- 1 teaspoon Salt (for the bean water)
The Aromatics & Base
- 1/2 cup Red Palm Oil (authentic 'Zomi' preferred for flavor)
- 1 large Red onion (finely diced)
- 2 tablespoons Fresh ginger (grated or minced)
- 3 pieces Garlic cloves (minced)
- 1 Scotch Bonnet pepper (minced; remove seeds for less heat)
The Sauce & Seasoning
- 4 large Plum tomatoes (blended or finely chopped)
- 2 tablespoons Tomato paste
- 1 teaspoon Smoked paprika (adds a hint of traditional wood-fire smoke)
- 1 tablespoon Bouillon powder (vegetable or shrimp flavor)
- 1 tablespoon Dried crayfish (optional; omit for vegan version)
👨🍳 Instructions
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1
Rinse the pre-soaked black-eyed peas and place them in a large pot with 6 cups of water and a teaspoon of salt.
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2
Bring to a boil, then reduce heat to medium-low. Simmer for 45-55 minutes until the beans are tender but not mushy. Drain and set aside, reserving 1 cup of the cooking liquid.
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3
In a heavy-bottomed pot or Dutch oven, heat the red palm oil over medium heat until it thins out and begins to shimmer slightly.
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4
Add the diced onions to the oil. Sauté for 5-7 minutes until they are soft and translucent, absorbing the golden color of the oil.
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5
Stir in the ginger, garlic, and Scotch Bonnet pepper. Cook for 2 minutes until the aroma fills the kitchen.
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6
Add the tomato paste and fry it in the oil for 3 minutes, stirring constantly to remove the raw metallic taste and deepen the color.
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7
Pour in the blended tomatoes. Stir well and cook for 10-15 minutes on medium-low heat until the sauce thickens and the oil begins to separate on the surface.
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8
Season the sauce with the bouillon powder, smoked paprika, and dried crayfish (if using). Stir to incorporate.
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9
Gently fold the cooked black-eyed peas into the tomato base. Stir carefully to coat every bean in the sauce.
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10
Add the reserved bean cooking liquid to reach your desired consistency. Some prefer it thick, while others like it slightly saucy.
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11
Cover the pot and simmer on low heat for 10-15 minutes, allowing the beans to absorb the flavors of the stew.
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12
Taste and adjust salt or pepper as needed. The stew should be rich, savory, and mildly spicy.
💡 Chef's Tips
For the most authentic flavor, do not substitute the red palm oil; it provides a unique nutty taste you can't get from vegetable oil. If you are short on time, you can use canned black-eyed peas, but be sure to rinse them thoroughly first. To make it vegan, replace the crayfish with a teaspoon of fermented soybean paste (miso) or simply extra bouillon. Don't rush the tomato frying step; wait for the oil to separate, as this is the secret to a deep, non-acidic flavor. If the Scotch Bonnet is too intimidating, use a milder chili or keep it whole in the stew for aroma without the heat.
🍽️ Serving Suggestions
Serve traditionally with 'Kelewele' (spicy fried plantains) for the perfect sweet and savory contrast. Pair with a side of steamed jasmine rice or 'Gari' (fermented cassava grits) sprinkled on top for texture. Accompany with a cold glass of Bissap (Hibiscus tea) to cut through the richness of the palm oil. Add a side of sliced avocado to provide a cool, creamy element to the spiced stew. A crisp green salad with a lime vinaigrette makes a refreshing palate cleanser between bites.