Red-Red (Ghanaian Spiced Black-Eyed Pea Stew with Red Palm Oil & Sweet Fried Plantains) – Authentic Ghana Recipe
Named "Red-Red" for the crimson glow of tomato-palm oil bean stew paired with golden-red fried plantains.
- Country of Origin
- 🇬🇭 Ghana (West Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Creamy black-eyed peas, Caramelized ripe fried plantains (kelewele/dodo), Diced ripe tomatoes and avocado, Red palm oil (zomi), Fresh ginger
Ingredients for Red-Red (Ghanaian Spiced Black-Eyed Pea Stew with Red Palm Oil & Sweet Fried Plantains) (4 Servings)
- 1.25 lbs (or 2.5 cups) creamy black-eyed peas, prepped into bite-sized pieces
- 1.5 cups caramelized ripe fried plantains (kelewele/dodo), washed and trimmed
- 1 cup diced ripe tomatoes and avocado
- 1 medium onion and 3 cloves garlic, finely minced with red palm oil (zomi)
- 1.5 tbsp traditional Ghana seasoning (fresh ginger, garlic, onions, mild chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown creamy black-eyed peas for 5 minutes.
- Add minced onion, garlic, red palm oil (zomi), and fresh ginger, garlic, onions, mild chili, stirring for 2 minutes until deeply aromatic.
- Add caramelized ripe fried plantains (kelewele/dodo) and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in diced ripe tomatoes and avocado right before serving warm.