Red Red
Also: Red Stew, Bean and Plantain Stew, Ghanaian black-eyed pea and plantain stew
A Ghanaian black‑eyed pea stew cooked in red palm oil with onion, tomato and often chili, served with fried ripe plantain.
Identity criteria
- 1Must be a stew of legumes (black‑eyed peas or red beans)
- 2Must use red palm oil as the cooking fat, giving a reddish‑orange colour
- 3Must be served with fried ripe plantain alongside or on top
- 4Must have a savory, slightly sweet flavour profile with a glossy sauce
- 5Must be prepared in a one‑pot or two‑pot method (beans cooked then finished in the sauce)
Components
black‑eyed peasessentialor red kidney beans as substitute
smoked fish (e.g., tilapia)optionaloptional; omit for vegan
red palm oilessentialprovides colour and signature flavour
water or vegetable stockessentialfor cooking beans and building stew
saltessential
ground black pepper or cuminoptionaloptional additional flavour
fried ripe plantainessentialsliced and fried until golden
fresh cilantro or scallionoptionalfor freshness
Technique
- Soaking beans
- Softens beans and reduces cooking time, ensuring even cooking.
- Boiling or pressure‑cooking beans
- Fully cooks beans to tender, not mushy.
- Sautéing aromatics in palm oil
- Blooms the palm oil, releasing its characteristic fragrance and deepening flavour.
- Frying plantain
- Caramelises natural sugars, providing sweet contrast to the savoury stew.
- Simmering stew
- Allows flavours to meld and sauce to thicken to a glossy consistency.
- Deglazing pot with stock
- Lifts fond from the bottom, incorporating extra flavour into the stew.
Form & serving
- Served
- In a deep bowl, beans stewed in glossy palm‑oil sauce, with fried plantain slices arranged on the side or on top.
- Temperature
- hot
- Portion
- single bowl (~300‑400 g)
- Pairs with
- Garri · Banku · Rice · Couscous
Character
Flavour
Texture
Creamy beans with tender skins, silky palm‑oil sauce, crisp golden plantain, occasional chew from optional fish.
Eaten
Served as a hearty main course in Ghanaian homes, street‑food stalls, and casual restaurants; often accompanied by a starchy side such as garri, banku, rice, or couscous.
When
year‑round · peak plantain season July–December
Variations & related
Regional variations
- Red Red with smoked fish · Ghana
Adds a smoky, salty depth to the stew.
- Red Red with cassava · Ghana
Fried cassava replaces plantain for a different texture.
- Liberian Red Red · Liberia
Uses cowpeas instead of black‑eyed peas and may include additional leafy greens.
- Vegetarian Red Red · Ghana
Omits fish, keeping all other core components.
- Nigerian Ewa Oloyin · Nigeria
Similar bean stew but seasoned with melon seeds and served with rice; a regional sibling.
Related dishes
- sibling Ewa Oloyin
Nigerian bean stew similar in concept but seasoned differently and served with rice.
- pairs-with Banku
A common carbohydrate pairing that balances the protein‑rich stew.
- pairs-with Garri
Often served alongside, adding a crunchy, fermented cassava element.
- descendant Red Red Burger
Modern fusion using the bean‑plantain mixture as a patty.
Substitutions
black‑eyed peas → red kidney beansadmissible
Similar texture and cooking time, safe substitution.
palm oil → vegetable oiladmissible
Alters authentic flavour but still yields a tasty stew.
palm oil → coconut oiladmissible
Mild flavour shift; safe but changes the dish’s signature colour slightly.
fried plantain → sweet potatoadmissible
Provides sweet contrast; safe substitution.
smoked fish → smoked tofuadmissible
Mimics smokiness and adds protein; safe for vegan version.
Scotch bonnet → habanero pepperadmissible
Similar heat level, safe.
onion → shallotadmissible
Flavour similar, safe.
tomato → canned diced tomatoesadmissible
Convenient alternative, safe.
Common mistakes
- Skipping bean soak leading to hard, undercooked beans
- Using too little palm oil resulting in a dry, dull stew
- Over‑frying plantain causing it to become soggy or overly oily
- Adding acidic ingredients (e.g., lime juice) before beans are tender, preventing proper softening
- Using canned beans without adjusting seasoning, leading to bland flavour
Provenance
Red Red is a traditional Ghanaian dish originating from the Akan people, widely eaten across Ghana as an everyday staple. Its name reflects the vivid red colour contributed by palm oil and the fried plantain. Documentation of the dish appears in Ghanaian culinary records from the early 20th century, and its origin is considered settled in Ghana.
Claimed by: Ghana
References
- 1.Ghanaian Cookbook: Traditional Recipes, 1995
- 2.Field research in Accra, 2010
- 3.Online culinary database: Ghanaian cuisine
Confidence: high