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Loading...Red Red is one of Ghana's most beloved home-cooked stews, named for the deep crimson color it gets from unrefined red palm oil. Black-eyed peas simmer slowly with tomatoes, scotch bonnet, and aromatics until the sauce is thick and glossy. It is traditionally served alongside golden fried ripe plantains for a deeply satisfying meal.
Prep Time15 mins
Cook Time50 mins
Total Time65 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 18 gFat
- 8 gSaturated Fat
- 46 gCarbs
- 11 gFiber
- 9 gSugar
- 17 gProtein
- 680 mgSodium
- 760 mgPotassium
- 90 mgCalcium
- 4.5 mgIron
- 24 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the black-eyed peas
- 2 cups dried black-eyed peas, picked over and rinsed
- 1 small onion, halved
- 2 cloves garlic, smashed
- 1 bay leaf
- 1 teaspoon fine sea salt
For the stew base
- 1/3 cup unrefined red palm oil
- 1 large red onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1-2 scotch bonnet peppers, seeded and chopped
- 4 large ripe tomatoes, blended into a smooth puree
- 2 tablespoons tomato paste
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
To finish and season
- 1 smoked mackerel or smoked herring fillet, flaked (optional)
- 1 teaspoon bouillon powder or 1 crushed stock cube
- 1/2 teaspoon fine sea salt, or to taste
- 1 small onion, sliced into rings, for garnish
Directions
- Place the rinsed black-eyed peas in a large bowl, cover with plenty of cold water, and soak for at least 6 hours or overnight. Drain and transfer to a heavy pot with the halved onion, smashed garlic, bay leaf, and 6 cups of fresh water. Bring to a boil, skimming any foam, then reduce heat and simmer for 35-40 minutes until the peas are tender but still holding their shape. Season with 1 teaspoon salt and cook 5 minutes more, then reserve 1 cup of cooking liquid and drain the peas.
- While the beans cook, heat the red palm oil in a wide saucepan over medium heat for about 1 minute until it loosens and turns a brighter red. Add the chopped onion and cook for 4-5 minutes until softened and translucent, then stir in the garlic, ginger, and scotch bonnet and cook 1 minute more until fragrant.
- Stir in the tomato puree and tomato paste, along with the curry powder and thyme. Simmer the sauce for 12-15 minutes, stirring often, until it has thickened, darkened to a brick-red color, and the oil begins to separate at the edges of the pan.
- Add the drained black-eyed peas to the sauce along with the flaked smoked fish if using and the reserved cooking liquid as needed. Stir gently to coat the peas without breaking them up, then simmer for 8-10 minutes so the beans absorb the flavor of the sauce and the stew thickens to a glossy, spoon-coating consistency.
- Taste and adjust with the bouillon powder and additional salt. If the stew looks dry, splash in a little more of the reserved bean liquid; if it looks thin, simmer uncovered a few minutes longer. The final color should be a rich, deep red-orange throughout.
- Ladle the stew into warmed bowls, scatter the raw onion rings over the top for a sharp contrast, and serve immediately with fried ripe plantains and a side of steamed white rice or boiled yam.
Cook’s Notes
- Use unrefined red palm oil for the authentic color and flavor; refined palm oil or vegetable oil will not give the signature crimson hue.
- Soak the beans overnight to cut cooking time and improve digestibility; a pinch of baking soda in the soaking water softens skins but use sparingly.
- Wear gloves when handling scotch bonnet peppers and never touch your eyes until you have washed your hands thoroughly.
- Add the smoked fish near the end so it perfumes the stew without falling apart or overpowering the tomatoes.
- Red Red thickens as it sits, so loosen leftovers with a splash of water or bean cooking liquid when reheating.
