Red Red (Black-Eyed Pea Stew with Plantain)

Name: Red Red (Black-Eyed Pea Stew with Plantain)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
Cuisine: Ghana
Ingredients: 2 cups black-eyed peas, soaked; 1/2 cup red palm oil; 1 onion, chopped; 2 tomatoes, chopped; 2 tbsp tomato paste; 1 scotch bonnet pepper, chopped; 3 ripe plantains, sliced; Vegetable oil, for frying plantain; Seasoning cubes, to taste

6 servings15 min prep45 min cookEasy Ghana

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The Story Behind It

The Tale of Red Red (Black-Eyed Pea Stew with Plantain)

Story updated September 17, 2026

Red red, black-eyed peas stewed in palm oil and tomato and served with fried ripe plantain, gets its name from the reddish hue palm oil gives both the beans and the plantain frying oil. It's a widely loved everyday Ghanaian dish, found in homes and chop bars across the country.

Ingredients

Scale:· 6 servings

2 cups black-eyed peas, soaked
1/2 cup red palm oil
1 onion, chopped
2 tomatoes, chopped
2 tbsp tomato paste
1 scotch bonnet pepper, chopped
3 ripe plantains, sliced
Vegetable oil, for frying plantain
Seasoning cubes, to taste

Instructions

1Boil the soaked black-eyed peas in water until tender, about 35 minutes; drain, reserving some liquid.
2Heat palm oil in a pot and sauté onion until soft.
3Stir in tomato paste, tomatoes, and scotch bonnet, and cook until it forms a thick sauce.
4Add the cooked beans and a little reserved liquid, season with seasoning cubes, and simmer 10 minutes.
5Meanwhile, fry the plantain slices in oil until golden on both sides.
6Serve the bean stew hot alongside the fried plantain.

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