Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup dried black-eyed peas (or 2 cans, 15 oz each, drained and rinsed)
- 1/4 cup plus 1 tbsp unrefined red palm oil, divided
- 1 large onion, diced
- 3 cloves garlic, minced; 1 tbsp fresh ginger, grated
- 1 small Scotch bonnet or habanero, pierced or minced
- 2 cups chopped ripe tomatoes (or 1 can, 14.5 oz diced) + 1 tbsp tomato paste
- 1 tsp smoked paprika; 1 1/2 tsp kosher salt; black pepper
- 2 cups low-sodium chicken or vegetable broth (or water)
- 4 oz smoked fish (mackerel/tilapia), flaked, or 4 oz bacon, chopped
- 2 large very ripe plantains, peeled and sliced; 1 1/2 cups neutral oil for frying
- 1/4 cup gari (toasted cassava granules) for garnish
Do This
- 1. Cook peas: Soak 8 hours (optional). Simmer in fresh water until tender (25–35 minutes soaked, 45–60 minutes unsoaked). Drain.
- 2. Crisp bacon (if using): Cook 4 oz bacon over medium heat until crisp, 6–8 minutes. Reserve 1 tbsp fat. Skip for smoked fish.
- 3. Sauté aromatics: Warm 1/4 cup palm oil (plus reserved bacon fat if using) over medium heat; cook onion 6–8 minutes. Add garlic, ginger, chili, 1–2 minutes.
- 4. Build sauce: Stir in tomato paste 1 minute, then tomatoes, paprika, 1 tsp salt; simmer 12–15 minutes until thick and jammy.
- 5. Add beans: Stir in cooked/canned peas and 2 cups broth. Simmer gently 15–20 minutes; mash a few beans to thicken. Season.
- 6. Finish protein: Fold in smoked fish 3–5 minutes, or stir in crisp bacon 2 minutes. Swirl in 1 tbsp palm oil.
- 7. Fry plantains: Heat neutral oil to 350°F/175°C. Fry slices 2–3 minutes per side until deep golden. Drain, salt lightly. Serve stew with plantains and sprinkle gari.
Why You’ll Love This Recipe
- Authentic Ghanaian comfort: creamy black-eyed peas in a vibrant, palm-oil tomato stew.
- Customizable protein: smoky fish for traditional depth or crispy bacon for a savory twist.
- Sweet-fried plantains add balance and crunch, finished with a nutty gari dusting.
- Weeknight-friendly with canned beans, dinner-party worthy with from-scratch beans.
Grocery List
- Produce: 1 large onion, garlic, fresh ginger, Scotch bonnet or habanero, ripe tomatoes (or canned), 2 large ripe plantains
- Dairy: None
- Pantry: Dried or canned black-eyed peas, unrefined red palm oil, neutral frying oil, tomato paste, smoked paprika, kosher salt, black pepper, low-sodium broth, gari, smoked fish (mackerel/tilapia) or bacon
Full Ingredients
For the Red Red (Bean Stew)
- 1 cup dried black-eyed peas (about 200 g), rinsed and picked over
or 2 cans (15 oz/425 g each) black-eyed peas, drained and rinsed - 1/4 cup (60 ml) unrefined red palm oil, plus 1 tbsp (15 ml) to finish
- 1 large yellow onion, diced (about 1 1/2 cups)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 small Scotch bonnet or habanero chile, pierced with a knife (for mild heat) or minced (for spicy)
- 2 cups chopped ripe tomatoes (about 4 medium) or 1 can (14.5 oz/411 g) diced tomatoes
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 1/2 tsp kosher salt, divided, plus more to taste
- 1/2 tsp freshly ground black pepper
- 2 cups (480 ml) low-sodium chicken or vegetable broth (or water)
- 4 oz (115 g) smoked fish (mackerel or tilapia), skinned and flaked, or 4 oz (115 g) bacon, chopped
- 1/2 tsp sugar (optional, to balance acidity)
For the Fried Plantains
- 2 large very ripe plantains (skins mostly black with yellow patches), peeled and cut on the bias into 1/2-inch (1.3 cm) slices
- 1 1/2 cups (360 ml) neutral oil (peanut, canola, or sunflower), for frying
- Pinch of kosher salt
For Serving
- 1/4 cup (about 25–30 g) gari (toasted cassava granules)
- Thinly sliced red onion or scallions (optional)
- Lime wedges (optional)
Step-by-Step Instructions
Step 1: Cook the black-eyed peas
If using dried peas, soak in plenty of water for 8 hours or overnight (optional but speeds cooking). Drain. Cover with fresh water by 2 inches (5 cm), bring to a boil, then reduce to a gentle simmer. Cook until tender: 25–35 minutes if soaked, 45–60 minutes if unsoaked. Season with 1/2 tsp salt during the last 10 minutes. Drain and set aside. If using canned peas, simply drain and rinse.
Step 2: Prep the protein
For bacon: Place 4 oz chopped bacon in a large skillet or Dutch oven over medium heat. Cook, stirring, until crisp, 6–8 minutes. Transfer bacon to a paper towel–lined plate; leave 1 tbsp bacon fat in the pot.
For smoked fish: Check for and remove any bones and skin; flake into bite-size pieces. Set aside.
Step 3: Build the aromatic base
Add 1/4 cup palm oil to the pot (with bacon fat if using bacon) and warm over medium heat until shimmering but not smoking. Add diced onion and cook, stirring, until translucent and lightly golden at the edges, 6–8 minutes. Add garlic, ginger, and the Scotch bonnet (pierced for mild heat or minced for spicy). Cook until fragrant, 60–90 seconds.
Step 4: Make the tomato stew
Stir in tomato paste and cook, stirring, for 1 minute to caramelize. Add chopped tomatoes, smoked paprika, 1 tsp salt, and black pepper. Simmer, stirring occasionally, until the tomatoes break down and the sauce turns glossy and thick, 12–15 minutes. If it looks dry, splash in a little broth.
Step 5: Add beans and simmer
Stir in the cooked (or canned) black-eyed peas and 2 cups broth. Bring to a gentle simmer over medium-low heat. Partially cover and cook 15–20 minutes, stirring occasionally. Lightly mash 1/2 cup of beans against the side of the pot to thicken. Taste and adjust seasoning with more salt and a pinch of sugar if the tomatoes are very tangy.
Step 6: Finish with smoked fish or bacon
If using smoked fish, gently fold it into the stew and simmer 3–5 minutes to warm through, taking care not to break up the flakes. If using bacon, stir the crisp pieces into the stew and simmer 2 minutes. Swirl in the remaining 1 tbsp palm oil for a rich red sheen. Keep warm over low heat.
Step 7: Fry the plantains and serve
In a wide skillet, heat neutral oil to 350°F/175°C (use a thermometer, or test with a plantain slice—it should bubble immediately). Fry plantains in batches, 2–3 minutes per side, until deep golden with caramelized edges. Do not overcrowd. Transfer to a rack or paper towels; sprinkle with a pinch of salt. To serve, spoon the Red Red into bowls, dust generously with gari (about 1 tbsp per bowl), add a few raw onion slices if you like, and pile the hot fried plantains alongside.
Pro Tips
- Use unrefined red palm oil for authentic flavor and color; keep heat moderate to protect its aroma and vibrant hue.
- Want the fruitiness of Scotch bonnet without intense heat? Add it whole and pierced; remove before serving.
- For creamier texture, mash a small portion of beans directly in the pot rather than adding thickeners.
- Plantains fry best when very ripe (mostly black skins). If they’re only yellow, add 1 tsp sugar to the slices before frying to encourage caramelization.
- Smoked fish varies in saltiness—season the stew after folding it in.
Variations
- Vegetarian/Vegan: Skip bacon/fish. Double the smoked paprika and add a strip of nori or a splash of mushroom soy for savory depth.
- Kelewele-Style Plantains: Toss slices with 1 tsp grated ginger, 1/4 tsp chili powder, and a pinch of clove before frying.
- Extra Greens: Stir in 2 cups chopped spinach or kale during the last 5 minutes for color and nutrients.
Storage & Make-Ahead
The Red Red stew keeps 4 days in the refrigerator or up to 3 months in the freezer. Reheat gently on the stove with a splash of water. Plantains are best fresh but can be cooled, refrigerated up to 24 hours, and re-crisped in a 400°F/205°C oven for 8–10 minutes. Gari should be stored airtight at room temperature and added at serving time to preserve its crunch. To get ahead, cook the beans a day in advance and refrigerate in their cooking liquid.
Nutrition (per serving)
Approximate with smoked fish: 625 kcal; 27 g fat; 92 g carbohydrates; 15 g protein; 10 g fiber; 980 mg sodium. Using bacon may increase fat by 3–5 g per serving.
