Red red stew with black-eyed peas and fried plantain

Ghana · Ghanaian

Red Red

A Ghanaian black-eyed pea stew with tomato, onion and fried plantain.

  • Ghanaian
  • 50 min total time
  • 4 base servings
  • 1 version

Country

Ghana

Cuisine

Ghanaian

Servings

4 servings

Prep

15 min

Cook

35 min

Total

50 min

1 version

Makes 4 servings.

Fry ripe plantain at medium heat so it caramelizes without burning.

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Adjust servings, version and allergens or avoidances to fit this recipe to your context.

Servings

Adapted for 4 servings

Version

Active version: Classic

Allergens & avoidances

0 compatible options

Adaptation status

Servings: 4 · Version: Classic · Check ingredients below

Always check ingredient labels and cross-contamination warnings.

Classic

A Ghanaian black-eyed pea stew with tomato, onion and fried plantain.

This version is plant-based.

Version

  • Vegan

Contains

  • No listed allergens for this variant.

Ingredients

  • 500 g cooked black-eyed peas
  • 360 g ripe plantain, sliced
  • 380 g crushed tomato
  • 140 g onion, chopped
  • 2 garlic cloves, minced
  • 45 ml neutral oil
  • 3 g sweet paprika
  • 250 ml water
  • 6 g fine salt

Cooking method

Pan

  1. Fry plantain

    Fry plantain slices in part of the oil until golden and set aside.

  2. Cook base

    Cook onion and garlic in remaining oil, then add paprika.

  3. Simmer stew

    Add tomato, water, black-eyed peas and salt, and simmer gently.

  4. Serve

    Serve the bean stew with freshly fried plantain on the side.

Frequently asked questions

Can I cook plantain in advance?

It is best freshly fried so it stays crisp at the edges.

Can I make the stew thicker?

Yes. Mash a small portion of peas directly in the pot.

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