Red Red (Ghanaian Black‑Eyed Pea Stew) with Fried Ripe Plantain

Name: Red Red (Ghanaian Black‑Eyed Pea Stew) with Fried Ripe Plantain
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 4 servings
Cuisine: Ghanaian
Ingredients: 2 15 oz cans black‑eyed peas; 3 tbsp palm oil; 1 large yellow onion; 3 clove garlic; 1 tbsp fresh ginger; 3 medium plum tomatoes; 2 tbsp tomato paste; 1 piece scotch bonnet or habanero pepper; 1 tsp smoked paprika; 1 tsp bouillon powder; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 240 ml water; 2 large ripe plantains; 80 ml vegetable oil; 0.25 tsp salt; 1.5 cup long‑grain rice; 540 ml water; 0.5 tsp salt; 1 tbsp neutral oil; 2 tbsp fresh parsley or cilantro; 4 wedge lime

A quick, classic Ghanaian stew of black‑eyed peas cooked in fragrant palm oil and tomatoes, served with sweet fried ripe plantain — satisfying and on the table in about 30–35 minutes.

AI image

32 min

start to finish

10 min

hands on

Easy

difficulty

servings

4 servings

Ingredients

For the stew

2 15 oz cans black‑eyed peasdrained and rinsed (about 2.5 cups)

For the fried plantain

2 large ripe plantainsyellow with black spots, peeled and cut on the diagonal into 1/2-inch slices

Optional — quick steamed rice to serve

1½ cup long‑grain ricerinsed

To finish

2 tbsp fresh parsley or cilantrochopped, optional

Roughly, per serving

560 kcal12g protein86g carbs20g fat

An estimate, not a lab analysis.

Method

Rinse the rice until the water runs mostly clear (if serving rice).
Bring 540 ml water, 0.5 tsp salt and 1 tbsp oil to a boil in a medium pot; add the rinsed rice, stir once, cover and reduce heat to low.
Keep the lid on while cooking so rice steams evenly.
While the rice starts, heat a large skillet or medium pot over medium heat and add the palm oil until it melts and becomes glossy.
Add the sliced onion and sauté, stirring, until softened and translucent.
Stir in the garlic and grated ginger and cook, stirring, until fragrant (about 30 seconds).
Add the chopped tomatoes and tomato paste; stir to combine and let the mixture cook down until the tomatoes soften and release juice.
Slip in the whole scotch bonnet (pierced so it imparts heat without shredding), add smoked paprika, bouillon powder (if using), 240 ml water, and bring to a gentle simmer.
Stir in the drained black‑eyed peas, lower the heat and simmer uncovered until the stew thickens slightly and the flavors meld; taste and adjust salt and pepper.
If the stew looks too dry, add a splash more water; it should be saucy rather than soupy.
While the stew simmers, heat vegetable oil for the plantain in a heavy skillet over medium‑high heat until shimmering.
Arrange plantain slices in a single layer (work in batches if needed) and fry until deep golden and caramelized on the first side, about 2–3 minutes; flip and fry the other side until golden and tender.
Ripe plantains brown quickly—watch closely so they don't burn.
Transfer fried plantain to a paper towel‑lined plate and sprinkle lightly with 0.25 tsp salt.
Finish the stew by removing the scotch bonnet (or keep it in for more heat), stir in a tablespoon of palm oil if the stew looks dull, and fold in chopped parsley or cilantro.
Fluff the cooked rice with a fork (if using) and divide rice, a generous ladle of Red Red, and fried plantain among plates. Serve with lime wedges.

Worth knowing

Palm oil gives Red Red its characteristic color and flavor; if you must substitute, use neutral vegetable oil and add a small pinch of smoked paprika to mimic the smoky notes.
If you prefer a chunkier texture, mash a few black‑eyed peas in the pot with the back of a spoon to thicken the stew.
To reduce heat but keep flavor, leave the scotch bonnet whole and remove before serving — it infuses heat without making the dish overwhelmingly spicy.
This stew reheats well and keeps in the refrigerator for 3–4 days; fried plantain is best the day it's made.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

VeganVegetarianQuick

More Ghanaian cooking

An original Restaurant Pro recipe — our own composition in the idiom of Ghanaian cooking, not any restaurant's recipe. Written to be vegan and vegetarian as listed.