Go Back
red red Ghanaian stew with white rice and fried plantains
Print Recipe
5 from 1 vote

Red Red Ghanaian Stew

Red Red Ghanaian Stew - a hearty stew made with cowpeas cooked in a tomato-based sauce and served with plantains.
Prep Time5 minutes
Cook Time1 hour
1 hour 5 minutes
Course: Dinner
Cuisine: African
Diet: Low Fat, Vegan, Vegetarian
Keyword: african stew recipes, ghanaian red red stew, red red stew
Calories: 753kcal

Equipment

  • Ninja foodie
  • large pot or skillet

Ingredients

  • 2 cups black-eyed peas dried
  • 1 litre water
  • 2 vegetable stock cubes
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 onion large, (diced)
  • 1 tsp ginger fresh, grated
  • 1 scotch bonnet finely chopped (optional)
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 1 canned tomatoes

Instructions

  • Soak the dried cowpea beans overnight in cold water. Drain the soaked beans and rinse them under running water.
  • Place the beans in a Ninja Foodie and pressure cook for 25 minutes. If you don't have a pressure cooker, place the beans in a pot and cover with two inches of cold water. Bring the beans to a boil and then reduce the heat to simmer for about 1-2 hours or until soft and tender.
  • In a medium pot, sauté the onions and garlic over medium-high-medium heat until they are translucent. Then add chilli powder, paprika, and tomato purée, and cook for about 5 minutes.
  • Add beans and vegetable stock in water, and tomatoes and simmer for about 20 minutes. Stir the stew occasionally to make sure nothing is sticking to the bottom of the pot.
  • Taste the stew and adjust the seasonings if needed. Then add the diced peppers and cook the stew for another 10 minutes, removing it from the heat once the vegetables are fully cooked. Serve hot with steamed rice or plantains, and enjoy!
  • To cook plantains: In a skillet over medium-high heat, heat the oil, then add the sliced plantains in batches so they crisp up without crowding the pan. Each batch should be cooked for 2 minutes on each side or cooked until the plantains are golden brown. Before serving, transfer the fried plantains to a plate lined with paper towels to drain the oil. Enjoy!

Notes

SERVING
You can serve it with fried plantains or rice.
Double the ingredients by using the 2x or 3x toggle on the ingredients section of the recipe to make it for more than 3 people.
VEGAN FRIENDLY?
Yes, this stew has cowpeas which are high in protein, making a vegan-friendly meal.
STORAGE
Store any leftovers in an airtight container and refrigerate for up to five days. Reheat when ready to eat—just add more stock if needed!
INGREDIENTS
I’ve included links to some ingredients that I’ve used to make this recipe Please note: I earn a small commission from sales made through the links.

Nutrition

Calories: 753kcal | Carbohydrates: 91g | Protein: 30g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 1467mg | Potassium: 1293mg | Fiber: 26g | Sugar: 18g | Vitamin A: 1730IU | Vitamin C: 28mg | Calcium: 173mg | Iron: 10mg