Ghana's classic red red stew of black-eyed peas in a palm oil and tomato sauce, brightened with ginger and orange.
Red red, black-eyed peas simmered in a rich tomato and palm oil sauce and traditionally served with fried plantain, is one of Ghana's most iconic and widely loved dishes, named for the reddish color the palm oil gives the stew. This version keeps that essential red red technique intact but adds fresh ginger and a hint of orange zest, both very much within the flavor logic of Ghanaian cooking even if this exact citrus-ginger combination isn't the most classic version of the dish. The black-eyed peas are simmered until tender, then combined with a tomato-onion-pepper base cooked in red palm oil, whose distinctive color and slightly nutty, earthy flavor is essential to genuine red red — a substitute oil will change the dish's character noticeably. Fresh ginger grated into the sauce as it simmers adds warmth and a little brightness, while a touch of orange zest at the end lifts the richness of the palm oil without overpowering it. Served the traditional way alongside sweet fried plantain, the contrast between the savory, earthy stew and the caramelized plantain is what makes red red so beloved.
Serves 4
Simmer the soaked black-eyed peas in fresh water to cover, about 30-35 minutes, until tender. Drain, reserving 1 cup of the cooking liquid.
Heat red palm oil in a pot over medium heat. Cook the onion 6 minutes until soft, then add blended tomatoes, tomato paste, ginger and the whole scotch bonnet.
Simmer uncovered 15 minutes, stirring occasionally, until thickened and the oil begins to separate at the edges.
Add the cooked black-eyed peas and reserved cooking liquid to the sauce. Stir in orange zest and salt, and simmer 10 minutes more until well combined and thick. Remove the whole scotch bonnet before serving.
Heat neutral oil in a skillet over medium heat. Fry the plantain slices 2-3 minutes per side until deep golden and caramelized.
Spoon the red red into bowls and serve with the fried plantain alongside.
Use real red palm oil, not a substitute — its distinctive color and earthy flavor are essential to authentic red red.
Leave the scotch bonnet whole and remove it before serving for gentle background heat, or mince it for a spicier stew.
Fry the plantain until genuinely caramelized and deep golden; pale, underfried plantain lacks the sweetness that balances the savory stew.
Fish addition: some Ghanaian households add smoked or fried fish to red red for extra protein and smokiness.
No-citrus classic: skip the orange zest for a more traditional, straightforward version of the dish.
Extra heat: mince the scotch bonnet into the sauce instead of leaving it whole for a spicier stew.
Refrigerate in an airtight container up to 4 days, or freeze the stew (without the plantain) up to 3 months. Reheat gently on the stovetop with a splash of water; fry fresh plantain when serving leftovers.
Red red is one of Ghana's most beloved everyday dishes, named for the reddish hue that red palm oil gives both the black-eyed pea stew and the traditional fried plantain served alongside it. It's sold widely by street food vendors called chop bar operators across Ghana and remains a staple comfort food in Ghanaian households.
You can, but the dish won't be true red red — the palm oil's distinctive red color and earthy, slightly nutty flavor are what define this dish, so it's worth seeking out if possible, usually available at African or Caribbean grocery stores.
Soaking speeds up cooking significantly and is recommended, though black-eyed peas cook faster than many other dried beans and can be simmered without soaking if you're short on time, just extend the cooking by 20-30 minutes.
It's almost always served with sweet fried ripe plantain, whose caramelized sweetness balances the savory, earthy stew — this pairing is considered essential to the dish.
Per serving (400g / 14.1 oz) · 4 servings total
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