Ghanaian Citrus-Ginger Black-Eyed Pea Stew (Red Red)

About This Recipe

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.

Ingredients

Serves 4

• 2 cupsblack-eyed peas(soaked overnight and drained)
• 0.33 cupred palm oil
• 1onion(finely chopped)
• 3tomatoes(blended)
• 1scotch bonnet pepper(whole, for mild heat, or minced for more)
• 2 tbsptomato paste
• 1.5 tbspfresh ginger(grated)
• 1 tsporange zest
• 1.5 tspfine sea salt
• 3ripe plantains(sliced diagonally)
• 0.5 cupneutral oil(for frying plantain)

Instructions

1. 1

   Cook the black-eyed peas

   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.

2. 2

   Build the sauce

   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.

3. 3

   Simmer the sauce

   Simmer uncovered 15 minutes, stirring occasionally, until thickened and the oil begins to separate at the edges.

4. 4

   Combine and finish

   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.

5. 5

   Fry the plantain

   Heat neutral oil in a skillet over medium heat. Fry the plantain slices 2-3 minutes per side until deep golden and caramelized.

6. 6

   Serve

   Spoon the red red into bowls and serve with the fried plantain alongside.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions