📝 About This Recipe
Red Red is a beloved Ghanaian staple that takes its name from the vibrant hue of red palm oil and the golden-red caramelization of fried plantains. This soulful, dairy-free stew marries earthy black-eyed peas with a rich, aromatic tomato and ginger base, creating a perfect balance of savory and sweet. It is a nutritional powerhouse that captures the warm, hospitable spirit of West African home cooking in every spoonful.
🥗 Ingredients
The Beans
- 2 cups Black-eyed peas (dried, soaked overnight and drained)
- 6 cups Water (for boiling the beans)
- 1 teaspoon Salt (for the bean water)
The Aromatic Base
- 1/2 cup Zomi (Red Palm Oil) (authentic unrefined palm oil)
- 1 large Red Onion (finely diced)
- 2 tablespoons Fresh Ginger (grated or minced into a paste)
- 4 cloves Garlic (minced)
- 1 Scotch Bonnet or Habanero (minced; adjust to your heat preference)
The Sauce & Seasoning
- 4 large Plum Tomatoes (blended or very finely chopped)
- 2 tablespoons Tomato Paste
- 1 teaspoon Smoked Paprika (to enhance the smoky depth)
- 1 Vegetable Bouillon Cube (crumbled)
- 2-3 tablespoons Gari (Fermented Cassava Flour) (optional, for thickening and texture)
👨🍳 Instructions
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1
Place the soaked black-eyed peas in a large pot with 6 cups of water and a teaspoon of salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes until tender but not mushy. Drain and set aside, reserving 1 cup of the cooking liquid.
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2
While the beans cook, prepare your aromatics. Blend the tomatoes, scotch bonnet, and half of the onion together until smooth.
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3
Heat the red palm oil in a large heavy-bottomed pot or Dutch oven over medium heat. Wait until it melts and begins to shimmer slightly.
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4
Add the remaining diced onions to the oil. Sauté for 5-7 minutes until they are soft, translucent, and starting to brown at the edges.
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5
Stir in the ginger and garlic. Cook for 2 minutes until the fragrance fills your kitchen, being careful not to burn the garlic.
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6
Add the tomato paste to the center of the pot. Fry it in the oil for 3 minutes, stirring constantly, until it turns a deep maroon color; this removes the raw metallic taste.
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7
Pour in the blended tomato and pepper mixture. Stir well to combine with the oil and aromatics.
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8
Add the smoked paprika and crumbled bouillon cube. Lower the heat and let the sauce simmer for 15-20 minutes, stirring occasionally, until the oil begins to separate and rise to the top.
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9
Gently fold the cooked black-eyed peas into the tomato sauce. If the stew looks too thick, add a splash of the reserved bean cooking liquid.
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10
Let the beans and sauce simmer together for another 10 minutes on low heat so the flavors can fully penetrate the peas.
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11
Taste and adjust seasoning with salt or extra pepper if desired. If using Gari, sprinkle it over the top now and stir to create a thicker, slightly grainy texture.
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12
Remove from heat and let the stew rest for 5 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
If you cannot find red palm oil, you can use vegetable oil infused with a teaspoon of turmeric and paprika, though the flavor profile will be less earthy. For a shortcut, you can use three 15oz cans of black-eyed peas, just ensure they are rinsed thoroughly before adding to the sauce. Be careful when handling Scotch Bonnets; wear gloves or wash your hands immediately after chopping to avoid irritation. Slow-frying the tomato paste is the 'secret' to a rich, authentic flavor—don't rush this step! The stew actually tastes even better the next day as the spices continue to develop.
🍽️ Serving Suggestions
Serve with 'Kelewele' (spicy fried plantains) for the ultimate authentic experience. Pair with a side of steamed jasmine rice or fonio to soak up the rich sauce. Top with a sprinkle of Gari (cassava flakes) for a traditional crunch. A side of avocado slices provides a cool, creamy contrast to the spicy stew. Enjoy with a cold glass of Bissap (Hibiscus tea) to balance the heat.