Red Red is a vibrant and hearty Ga dish from Ghana, named for its striking red hue, which comes from the use of palm oil and tomatoes. This flavorful black-eyed pea stew is a staple in Ga cuisine, often enjoyed for its rich, savory taste and satisfying texture. The stew is typically paired with sweet, golden fried plantains, which balance the savory and slightly spicy notes of the dish. Red Red is commonly served with grilled or fried fish, making it a well-rounded meal packed with protein, healthy fats, and carbohydrates. It’s a beloved comfort food, often enjoyed at home or sold by street vendors, and is a perfect representation of Ghanaian culinary tradition with its bold flavors and colorful presentation.
Ingredients (Serves 4-6)
For the Black-Eyed Pea Stew:
- 2 cups dried black-eyed peas (or 3 cups canned, drained and rinsed)
- 1/4 cup red palm oil (sustainably sourced, or substitute with vegetable oil)
- 1 large onion, finely chopped
- 2-3 medium tomatoes, blended (or 1 cup canned tomato puree)
- 1 tbsp tomato paste
- 1-2 Scotch bonnet peppers, finely chopped (adjust for spice preference)
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 tsp smoked paprika (optional, for extra depth)
- 1 tsp ground crayfish (optional, for authentic flavor)
- 1-2 cups water or vegetable broth (adjust for desired consistency)
- 1 small smoked fish (deboned, optional for umami flavor)
- Salt, to taste
- 1 seasoning cube (like Maggi or Knorr, optional)
For the Fried Plantain:
- 3 ripe plantains (yellow with some black spots for sweetness)
- Vegetable oil (for frying)
- Pinch of salt (optional)
For the Fish (Optional Pairing):
- 4-6 pieces of fresh fish (tilapia, mackerel, or cod work well)
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- Vegetable oil (for frying or grilling)
Garnish (Optional):
- Fresh parsley or cilantro, chopped
- Sliced onions or scallions
Equipment Needed
- Large pot (for stew)
- Medium skillet or frying pan (for plantains and fish)
- Colander (for rinsing peas)
- Blender or food processor (for tomatoes)
- Wooden spoon or spatula
- Tongs (for frying)
Instructions
Step 1: Prepare the Black-Eyed Peas
- Soak and Cook the Peas (if using dried):
- Rinse the dried black-eyed peas thoroughly. Soak them in water for 4-6 hours (or overnight) to reduce cooking time. If short on time, you can skip soaking, but cooking will take longer.
- Drain the soaked peas, place them in a large pot, and cover with water (about 4-5 cups). Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until tender but not mushy. Add a pinch of salt in the last 10 minutes of cooking. Drain and set aside.
- If using canned black-eyed peas, simply rinse and drain them—no cooking needed.
Step 2: Make the Red Red Stew
- Cook the Base:
- In a large pot, heat the palm oil over medium heat until melted and shimmering (avoid overheating to preserve its flavor).
- Add the chopped onions and sauté for 3-5 minutes until soft and translucent.
- Stir in the garlic, ginger, and Scotch bonnet peppers. Cook for another 2 minutes until fragrant.
- Add Tomatoes and Seasonings:
- Add the blended tomatoes and tomato paste to the pot. Stir well and cook for 5-7 minutes, allowing the mixture to thicken and the raw tomato taste to cook off.
- Add smoked paprika and ground crayfish (if using) for extra depth of flavor. Stir to combine.
- Simmer the Stew:
- Add the cooked black-eyed peas to the pot, stirring to coat them in the tomato mixture.
- Pour in 1-2 cups of water or broth, depending on how thick you want the stew. The consistency should be slightly thick but not as watery as a soup.
- If using smoked fish, add it now. Stir in the seasoning cube (if using) and salt to taste.
- Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally. The peas should absorb the flavors, and the stew should turn a rich red color from the palm oil and tomatoes.
- Adjust and Finish:
- Taste the stew and adjust seasoning with more salt or pepper if needed. If the stew is too thick, add a bit more water; if too thin, simmer uncovered for a few more minutes to reduce.
- Remove from heat and set aside, keeping it warm.
Step 3: Fry the Plantains
- Prepare the Plantains:
- Peel the ripe plantains by cutting off the ends and slicing the skin lengthwise to remove it. Cut the plantains into 1/2-inch thick diagonal slices for even frying.
- Fry the Plantains:
- Heat about 1/2 inch of vegetable oil in a medium skillet over medium-high heat.
- Once the oil is hot (test by adding a small piece of plantain—it should sizzle), fry the plantain slices in batches. Cook for 2-3 minutes per side, or until golden brown and caramelized.
- Remove with tongs and drain on paper towels. Sprinkle with a pinch of salt if desired. Set aside.
Step 4: Prepare the Fish (Optional)
- Season the Fish:
- Rinse the fish pieces and pat dry with paper towels. Season with salt, black pepper, garlic powder, and paprika. Let it marinate for 10-15 minutes if time allows.
- Fry or Grill the Fish:
- Frying: Heat a small amount of vegetable oil in a skillet over medium heat. Fry the fish for 3-4 minutes per side, or until golden and cooked through (internal temperature should reach 145°F/63°C).
- Grilling: Preheat a grill to medium-high heat. Grill the fish for 3-4 minutes per side, or until cooked through and slightly charred.
- Set aside and keep warm.
Step 5: Serve
- Spoon the Red Red stew into bowls or onto plates.
- Arrange the fried plantains on the side or on top of the stew.
- Place a piece of fried or grilled fish alongside the stew (if using).
- Garnish with fresh parsley, cilantro, or sliced onions for a pop of color and freshness.
- Serve hot, ideally with a side of extra Scotch bonnet pepper for those who like more heat.
Tips for Success
- Palm Oil: Red palm oil gives Red Red its signature color and flavor. Use sustainably sourced palm oil to support ethical production. If unavailable, substitute with vegetable oil, but the taste will be less authentic.
- Plantain Ripeness: Choose ripe plantains (yellow with black spots) for frying, as they’re sweeter and caramelize beautifully. Green plantains are too starchy for this dish.
- Spice Level: Scotch bonnet peppers are very spicy. Adjust the quantity or remove the seeds to control the heat. You can also serve extra pepper on the side for those who want more spice.
- Fish Variations: Tilapia or mackerel are traditional choices, but any firm fish works. If you prefer, you can skip the fish or use shrimp instead.
Nutritional Notes
- Black-Eyed Peas: High in protein, fiber, and folate, making this dish filling and nutritious.
- Palm Oil: Rich in antioxidants like vitamin E, but high in saturated fats—use in moderation.
- Plantains: Provide carbohydrates, potassium, and vitamin C, adding energy and natural sweetness.
- Fish: A great source of lean protein and omega-3 fatty acids (especially with mackerel).
Red Red is a Ga dish often enjoyed during festivals, family gatherings, or as a quick meal from street vendors in Accra. The Ga people, from Ghana’s Greater Accra Region, are known for their seafood-rich cuisine, which is why fish is a common pairing. The dish’s affordability and nutritional value make it a favorite across socioeconomic groups.
Enjoy your homemade Red Red with all its vibrant flavors!
