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A traditional Ghanaian Red Red is a hearty black-eyed pea stew cooked with tomatoes, onions, peppers, and red palm oil, usually served with fried ripe plantains.
Ingredients
2 cups of dried black-eyed peas, soaked overnight
or 3 cans of black-eyed peas, drained and rinsed
1/3 cup of red palm oil
1 large onion, chopped
2–3 cloves of garlic, minced
1 tablespoon of fresh ginger, grated
3 large ripe tomatoes, chopped
or 1 can (14–15 oz.) of crushed tomatoes
2 tablespoons of tomato paste
1 Scotch bonnet or habanero pepper, whole or finely chopped
1 teaspoon of ground dried shrimp or crayfish, optional but traditional in many versions
1 teaspoon of salt, or to taste
1/2 teaspoon of black pepper
1–2 cups of bean cooking liquid or water
3–4 ripe plantains
Preparation
Cook the Beans. Drain the soaked black-eyed peas and place them in a pot with fresh water. Simmer until tender, approximately 45–60 minutes. Reserve about 1 cup of the cooking liquid.
Prepare the Stew. Heat the red palm oil over medium heat. Add the onion and cook until soft and beginning to brown. Incorporate the garlic and ginger, cooking for about 1 minute.
Add the Tomato Base. Stir in the tomato paste and cook for 2–3 minutes. Add the tomatoes, Scotch bonnet, black pepper, salt, and ground shrimp if desired. Cook uncovered for about 10–15 minutes, until the tomatoes break down and the oil begins to separate from the sauce.
Incorporate the Beans. Stir the cooked black-eyed peas into the tomato mixture. Add enough reserved bean liquid to achieve a thick stew. Simmer for an additional 15–20 minutes to allow the beans to absorb the flavors. Adjust salt and pepper to taste.
Fry the Plantains. Peel the ripe plantains and slice them diagonally. Fry in hot oil until deep golden brown on both sides. Drain on paper towels.
Serve with the fried plantains on the side.