West African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Red Red
Ghana's beloved comfort dish — soft black-eyed peas stewed in spiced palm oil, served alongside sweet fried plantains for a satisfying contrast of savory and sweet.
Contains common allergens
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Instructions
5 steps- 1
Cook the Beans: Boil the black-eyed peas in lightly salted water until they are extremely tender and slightly mushy. Drain excess water, leaving a thick, starchy liquid.
- 2
Sauté the Aromatics: In a separate pan, heat the palm oil over medium heat. Add the chopped onions and sauté until translucent.
- 3
Make the Sauce: Stir in the tomato paste, blended tomatoes, and minced scotch bonnet. Cook down for 15 minutes until the sauce thickens and the raw tomato taste is gone.
- 4
Combine: Fold the smoked fish/shrimp into the tomato sauce, then pour the entire sauce into the pot of cooked beans.
- 5
Simmer: Stir well to combine, mashing a few beans against the side of the pot to thicken the stew. Simmer for 10 minutes. Serve hot with fried ripe plantains (dodo).
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
56/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving395
Calories
13 g
Protein
26 g
Carbs
28 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Red red is a Ghanaian black-eyed pea stew named for its double dose of red, from the palm oil it is cooked in and the red tomatoes and peppers in the sauce. It is hearty everyday food, traditionally served with fried ripe plantains whose sweetness plays off the savory, slightly spicy beans. Filling and largely plant-based, it is a staple of Ghanaian home cooking and a favorite vegetarian dish across the region.
Listahan note
This version simmers the beans until creamy in a palm-oil tomato base and pairs them with sweet fried plantains as intended. It keeps the stew thick and spoonable rather than soupy.
Technique cues
- Cook the beans until they are soft enough to break down slightly, which thickens the stew naturally without any added starch.
- Fry the tomato-pepper base in the palm oil until it darkens so the sauce tastes deep rather than sharp and raw.
- Fry the plantains separately until caramelized so their sweetness stays distinct against the savory beans.
Kitchen flow
- Parallel prep
- Fry the plantains while the beans simmer in the sauce, so both finish hot and ready to plate together.
- Make-ahead
- The bean stew tastes even better the next day, so cook it ahead and just fry fresh plantains at serving time.
- Leftover move
- Spoon leftover red red over rice or into a wrap with fresh plantain for an easy next-day lunch.
- Cleanup rhythm
- Wipe the palm-oil pan with a paper towel before washing, since the oil clings as it cools.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
black-eyed peas (beans)
the body of the stew
Purpose: Black-eyed peas are the heart of red red, providing the creamy, protein-rich base.
Handling: Soak and boil until tender, reserving some cooking liquid to adjust the stew.
Adaptation: Cowpeas or canned black-eyed peas for a faster version.
palm oil
color and signature flavor
Purpose: Red palm oil gives the dish half its name and its characteristic earthy richness and red hue.
Handling: Heat gently to fry the aromatics without bleaching it to smoking.
Adaptation: Neutral oil with a little annatto for color, though the flavor will be lighter.
tomatoes and red pepper
the sauce base
Purpose: Blended or chopped tomato and pepper form the red, savory gravy the beans simmer in.
Handling: Fry down with onion until thick before adding the beans.
Adaptation: Canned crushed tomatoes plus jarred roasted pepper out of season.
scotch bonnet pepper
heat
Purpose: Scotch bonnet adds the fruity heat that lifts the rich beans.
Handling: Blend into the base and adjust to taste.
Adaptation: Habanero, or cayenne to taste for a milder pot.
ripe plantains
the traditional partner
Purpose: Sweet fried plantains are the classic accompaniment whose caramelized sugar balances the savory stew.
Handling: Peel, slice, and fry until golden and soft.
Adaptation: Boiled yam or rice if plantains are unavailable, though plantain is traditional.
Technique notes
- Mash a small portion of the beans against the pot to thicken the stew without losing the whole-bean texture.
- Salt the beans only after they are tender so they soften fully.
- Use plantains that are spotty-ripe so they fry sweet and caramelized rather than starchy.
Ingredient swaps
- Weeknight shortcut
- Use canned black-eyed peas and a quick blended tomato base to bring red red together in about half an hour.
- Lower-fat direction
- Reduce the palm oil and bake the plantains instead of frying them for a lighter plate.
- Vegan-friendly note
- It is already plant-based; keep it that way by seasoning with bouillon or mushroom powder rather than any fish-based stock.
Serve alongside
- fried ripe plantains
- steamed white rice
- garri (toasted cassava)
- a fresh green salad
- hibiscus tea (sobolo)
- ginger beer
- cold malt drink
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the bean stew in a sealed container for up to four days; it thickens and deepens overnight. Reheat on the stove with a splash of water to loosen, and fry plantains fresh. The stew freezes well for up to two months; thaw before reheating.
Equipment
- heavy pot for the stew
- frying pan for plantains
- blender for the pepper base
- wooden spoon
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