Discovering Red Red: Ghana’s Flavorful Bean Stew
When it comes to comfort food in Ghana, few dishes capture the heart—and the taste buds—like Red Red. This hearty bean stew, named for its deep red hue from palm oil and tomatoes, is a staple in many Ghanaian households. Whether you're strolling through a local market or enjoying a home-cooked meal, Red Red is a dish that brings people together with every spoonful.
What’s in a Bowl of Red Red?
At its core, Red Red is beautifully simple, made with ingredients that are both wholesome and rich in flavor. Black-eyed peas form the foundation, simmered until soft and satisfying. The beans are then folded into a thick, aromatic sauce made from sautéed onions, ripe tomatoes, and spicy chili peppers—all brought together by the distinctive taste of palm oil. A sprinkle of salt and local spices completes the dish.
And the perfect companion? Sweet, golden fried plantains. Their crispy outside and tender inside balance the savory stew, making every bite a delicious contrast of textures and flavors.
A Dish Rooted in Tradition
Red Red is more than just food—it's a cultural staple. Often served for lunch or dinner, it’s cherished for being both filling and affordable. The dish is especially beloved for its layers of flavor, built from fresh, local ingredients and slow, careful cooking.
Across Ghana, you'll find Red Red being shared at family tables, roadside eateries, and festive gatherings. Its popularity speaks to its versatility and soul-satisfying nature.
Final Thoughts
Whether you’re exploring Ghanaian cuisine for the first time or looking to revisit a beloved favorite, Red Red is a must-try. It's a humble stew with bold character, a taste of tradition, and a reminder that the best meals are often the simplest ones made with love.
Red Red Recipe: A Taste of Ghana in Your Kitchen
Bring the vibrant flavors of Ghana into your home with this comforting and classic Red Red stew. It’s warm, satisfying, and perfect when served with golden fried plantains.
Ingredients
For the Bean Stew:
- 2 cups dried black-eyed peas (or 3 cups canned, drained and rinsed)
- 1/4 cup palm oil (or substitute with vegetable oil, though flavor will vary)
- 1 large onion, chopped
- 2-3 ripe tomatoes, chopped (or 1 cup canned tomatoes)
- 1-2 chili peppers (like Scotch bonnet or habanero), chopped (adjust to taste)
- 1 teaspoon smoked paprika (optional)
- Salt, to taste
- Black pepper, to taste
- 1 bouillon cube (optional, for extra depth)
For the Fried Plantains:
- 2 ripe plantains (yellow with black spots)
- Oil for frying
- Pinch of salt
Instructions
1. Cook the Beans
If using dried beans, rinse and soak overnight. Drain, then boil in fresh water until tender (about 45–60 minutes). If using canned beans, simply rinse and set aside.
2. Make the Sauce
In a large saucepan, heat the palm oil over medium heat. Add the chopped onions and sauté until soft and lightly golden. Stir in the chili peppers, tomatoes, and spices. Let this simmer for 10–15 minutes, stirring occasionally until the tomatoes break down into a rich sauce.
3. Combine and Simmer
Add the cooked black-eyed peas to the tomato sauce. Mix well and let everything simmer together for 10–15 minutes. Adjust seasoning with salt, pepper, and a bouillon cube if desired. Add a splash of water if the stew becomes too thick.
4. Fry the Plantains
Peel and slice the ripe plantains diagonally. Heat oil in a frying pan and fry plantain slices until golden brown on both sides. Drain on paper towels and sprinkle lightly with salt.
Serving Suggestions
Serve the Red Red hot with a generous portion of fried plantains on the side. It also pairs well with rice, gari (fermented cassava), or boiled yams for a more traditional spread.
Tips
- For a vegan version, make sure your bouillon cube is plant-based.
- The stew can be made a day ahead—it tastes even better the next day!
- For extra richness, add a handful of smoked fish or prawns (optional, for non-vegetarian).
