Ghanaian Red Red: Black-Eyed Pea Stew with Fried Plantain in 30 Minutes

Heat the palm oil in a wide pot over medium heat until it loosens and turns bright orange, about 2 minutes. Do not let it smoke.

Serves 4

Ingredients

• 1/4 cup red palm oil (or 3 tbsp neutral oil plus 1/2 tsp paprika)
• 1 large red onion, diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 scotch bonnet or habanero, seeded and minced
• 3 tbsp tomato paste
• 1 (14 oz) can diced tomatoes
• 2 (15 oz) cans black-eyed peas, drained and rinsed
• 1 tsp ground dried shrimp or 1 tbsp soy sauce
• 1 1/2 tsp fine sea salt
• 1 cup water
• 2 very ripe plantains, peeled and sliced on the bias
• 1/2 cup neutral oil, for frying the plantain
• Chopped cilantro, for serving

Instructions

1. Heat the palm oil in a wide pot over medium heat until it loosens and turns bright orange, about 2 minutes. Do not let it smoke.
2. Add the onion and cook 5 minutes until softened, then stir in the garlic, ginger and chile and cook 1 minute more, until fragrant.
3. Add the tomato paste and fry it, stirring constantly, for 2 full minutes. This step darkens the paste and is what gives the stew its depth.
4. Pour in the diced tomatoes and simmer 5 minutes, mashing lightly with a spoon, until the mixture thickens and the raw tomato edge disappears.
5. Stir in the black-eyed peas, dried shrimp or soy sauce, salt and water. Simmer 10 minutes, stirring occasionally, until the sauce clings to the beans.
6. While the stew simmers, heat the frying oil in a skillet over medium-high. Fry the plantain slices 2 to 3 minutes per side, until caramelized and deep gold, then drain on paper towels.
7. Taste the stew and adjust the salt. Spoon into bowls, tuck the fried plantain alongside, and scatter cilantro over the top.
8. Red Red takes its name twice over, from the red palm oil and the red tomato base, and it is the kind of dish sold from roadside pots across Accra to students and office workers who want something filling that does not require a knife. The sweetness of the plantain is not a garnish but a structural counterweight to the smoky heat of the scotch bonnet, and Ghanaians will tell you the plantains must be nearly black-skinned to do their job. On a weeknight it comes together in half an hour from pantry cans, which is why it has quietly become a staple far beyond West Africa.

Nutrition (estimated, per serving)

• Calories: 512 kcal
• Protein: 16g
• Fat: 22g
• Carbohydrates: 66g
• Fiber: 13g
• Sugar: 18g
• Sodium: 880mg