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red red Ghanaian stew with white rice and fried plantains
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5 from 1 vote

Ghanaian Red Red Stew

This Ghanaian Red Red Stew is a rich, comforting vegan dish made with black-eyed peas, tomatoes, and red palm oil, slowly cooked into a gently spiced sauce and traditionally served with fried plantain. A classic West Africancomfort food, this red red recipe is both nourishing and full of flavour — a perfect meatless meal to enjoy any time of day.
Prep Time15 minutes
Cook Time1 hour
Overnight soaking12 hours
Total Time13 hours 15 minutes
Course: Dinner
Cuisine: African
Diet: Low Fat, Vegan, Vegetarian
Keyword: african stew recipes, ghanaian red red stew, red red stew
Calories: 753kcal

Equipment

  • Large saucepan or pot (for boiling beans)
  • Large frying pan (for frying plantain)
  • Medium or large saucepan (for the stew)
  • Wooden spoon or spatula (for stirring)
  • Colander (for draining beans)
  • Knife and chopping board
  • Measuring spoons and cups

Ingredients

For the beans

  • 2 cups 400 g dried black-eyed peas or dry black-eyed beans
  • 1 L water for cooking
  • 2 vegetable stock cubes

For the stew

  • 2 tbsp olive oil or 3–4 tbsp red palm oil for authentic flavour
  • 1 large onion diced
  • 4 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 scotch bonnet or chilli finely chopped adjust to taste
  • 1 tsp chilli powder
  • 1 tsp smoked paprika
  • 400 g canned chopped tomatoes
  • 1 tbsp tomato purée
  • 1 red bell pepper diced optional
  • Salt to taste

To serve

  • 2 ripe plantains sliced and fried plantain for serving
  • ½ cup neutral oil for frying
  • Optional: gari or steamed rice

Instructions

Cook the beans

  • Soak and Cook the Beans: Rinse the dried black-eyed peas and soak overnight in plenty of water. Drain and rinse again.
  • In a large saucepan, add 1 L fresh water and 2 stock cubes. Bring to the boil, then reduce the heat and simmer for 1–1½ hours until the beans are tender (add more water if needed).
  • If using a pressure cooker, cook for 25 minutes on high and release pressure. Drain and reserve 1 cup (240 ml) of cooking liquid.

Make the Tomato Stew

  • Heat 2 tbsp oil in a medium or large saucepan over medium heat.mAdd the diced onion and sauté for 5–7 minutes until soft and translucent.
  • Add garlic, ginger, and scotch bonnet peppers, and cook 1–2 minutes until fragrant.Stir in chilli powder, paprika, and tomato purée; cook for 1 minute to toast the spices.Add canned tomatoes and simmer for 10 minutes, stirring occasionally, until thick and rich.
  • Add the cooked beans and ½ cup of reserved cooking liquid. Stir well, then allow to simmer gently for 20–30 minutes on low heat until thickened and the tomato sauce is a great vegan base for the beans.
  • Fry the Plantains: Heat ½ cup neutral oil in a large frying pan.
  • Add sliced plantain and fry on both sides until golden. Drain on paper towels.
  • Serve the vegan Red Red Stew hot with fried plantain, a sprinkle of gari, or steamed rice.

Notes

  • For a truly traditional flavour, use about 3–4 tbsp red palm oil from the oil palm tree.
  • You can use canned beans instead of dried beans for convenience.
  • Ensure beans don’t stick by adding splashes of water and stirring occasionally.
  • The stew keeps for 4 days in the fridge or 2 months frozen.