Ghanaian Red Red
A hearty Ghanaian black-eyed pea stew simmered in a red palm-oil and tomato base — smoky, rich, vegan, and made for batch cooking. Traditionally served with fried plantain.
By Palate Palace Kitchen
About This Recipe
Ghanaian Red Red is a classic, comforting bean stew from Ghana that is naturally vegan, dairy-free, and gluten-free. This easy, budget-friendly dish is perfect for a satisfying dinner or batch-cooking, as it yields six hearty servings in under an hour. Traditionally celebrated for its rich, savory character, this stew is built on a base of tender black-eyed peas simmered in a deeply flavorful, aromatic tomato sauce.
The magic of this preparation lies in building layers of flavor in a single pot. Starting with red palm oil, which lends a characteristic earthy depth and golden hue, you gently soften the onions before blooming the grated ginger, tomato paste, and optional minced scotch bonnet. Simmering the freshly blended tomatoes until the sauce thickens and the oil rises to the surface ensures a concentrated, sweet-spicy base that beautifully coats the black-eyed peas during their final simmer.
For the best results, adjust the heat to your preference by carefully managing the scotch bonnet pepper, or swap the palm oil for a neutral vegetable oil if needed. This stew reheats beautifully, making it an excellent candidate for meal prep. To complete the meal, serve this vibrant stew hot alongside sweet fried plantains, which offer a perfect contrast to the savory beans, or scoop it over a bed of fluffy steamed rice.
Ingredients
- 4 cups Black-eyed peas, cooked
- 1 Onion, diced
- 4 Tomatoes, blended
- 2 tbsp Tomato paste
- 3 tbsp Red palm oil (or vegetable oil)
- 1 tbsp Ginger, grated
- 1 Scotch bonnet, minced (optional)
- Salt
Instructions
- 1
Heat the oil in a pot and cook the onion until soft, about 6 minutes.
6 min
- 2
Stir in ginger, scotch bonnet, and tomato paste; cook 2 minutes.
2 min
- 3
Add the blended tomatoes and simmer until thick and the oil rises, about 15 minutes.
15 min
- 4
Stir in the black-eyed peas, season with salt, and simmer 10 minutes. Serve with fried plantain or rice.
10 min
Nutrition Facts
330
kcal
Calories
16
g
Protein
50
g
Carbs
9
g
Fat
13
g
Fiber
360
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
Dry rosé is remarkably versatile across savory dishes. Enough structure to stand up to a rich, hearty dish.
Serve well chilled (8–10°C).
Non-Alcoholic
A clean, neutral refresher that suits almost any dish. Enough structure to stand up to a rich, hearty dish.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice. Enough structure to stand up to a rich, hearty dish.
Steep at 75–80°C for 2 minutes.
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