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Red Red

A comforting Ghanaian bean stew cooked in rich palm oil and served alongside sweet fried plantains.

50 minEasyServes 4480 cal/serving

West AfricanDinnerStovetopVeganVegetarianHigh FiberGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-Free

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Ingredients

  • 3 cups cooked black-eyed peas, drained
  • 1/4 cup red palm oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1/2 scotch bonnet pepper, minced
  • 2 tbsp tomato paste
  • 2 cups plum tomatoes, diced
  • 1 tsp salt
  • 1 cup vegetable broth
  • 2 ripe plantains, sliced
  • 1/2 cup vegetable oil

Instructions

  1. 1

    Heat 1/4 cup red palm oil in a saucepan over medium heat.

  2. 2

    Add 1 diced yellow onion, 2 minced garlic cloves, 1 tsp grated fresh ginger, and 1/2 minced scotch bonnet pepper, sautéing for 5 minutes until soft.

  3. 3

    Stir in 2 tbsp tomato paste and cook for 2 minutes until dark red.

  4. 4

    Add 2 cups diced plum tomatoes, 1 tsp salt, and 1 cup vegetable broth, then simmer for 10 minutes until reduced.

  5. 5

    Fold in 3 cups drained cooked black-eyed peas and simmer gently for 15 minutes to let flavors meld.

  6. 6

    Heat 1/2 cup vegetable oil in a separate skillet over medium-high heat.

  7. 7

    Fry 2 sliced ripe plantains for 2 to 3 minutes per side until golden brown, then serve alongside the bean stew.

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Questions

How long does Red Red take?

As written, 50 minutes: 15 of prep and 35 of cooking. The longest single stretch is step 5 (15 minutes): "Fold in 3 cups drained cooked black-eyed peas and simmer gently for 15 minutes to let flavors meld."

What should Red Red look like when it is ready?

Go by the cues in the method rather than the clock. Step 7: cook until golden brown.

Why fold instead of stir in Red Red?

Step 5 reads: "Fold in 3 cups drained cooked black-eyed peas and simmer gently for 15 minutes to let flavors meld." Folding keeps the air you just beat in. Stirring at step 5 would knock it out and the result would come out dense.

Is there a substitute for Scotch bonnet in Red Red?

The entry for Red Red calls for 1/2 scotch bonnet pepper, minced. In its place: Habanero has the same heat and a similar fruitiness. For much less heat, use a jalapeno and a strip of orange bell pepper.

How hot is Red Red?

Yes, it is properly hot. The heat in Red Red comes from 1/2 scotch bonnet pepper, minced. For a milder plate, remove the seeds and ribs from the pepper, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Red Red gluten-free?

Yes. As written, nothing in the ingredient list for Red Red is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

Serve it with

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