Ghanaian Red Red Stew

This is a wonderful dish of beans with tomatoes and a touch of chillies and curry. The use of red palm oil is a sure signature of the stew from which the name is derived.


1. 1½ cup of black-eyed peas (commonly used)

2. ¼ cup of red oil

3. 1 red onion, chopped

4. A 1-inch piece of ginger, peeled and grated

5. 1 to 3 teaspoons of cayenne pepper

6. 1 teaspoon of curry

7. 4 to 6 plum tomatoes, chopped

8. 1 cup of tomato puree or crushed tomatoes

9. 1 tablespoon of tomato paste

10. Salt and black pepper to taste


1. Cook the black-eyed peas in plain water until they are tender. Add a big pinch of salt, cover the pot and remove it from the heat. Set aside for now.

2. In a medium pot, heat the red oil over medium heat. When it is hot, saute the onions for about 3 minutes, then add and stir in the cayenne, curry, chopped tomatoes.

3. Add the remaining ingredients and the black-eyed peas. Remove the black-eyed peas from their water with a slotted spoon. It’s okay if some water gets into the pot. Stir well to combine and simmer for 30 minutes.

NB: You may serve with fried plantain or plain rice.

Leave a Reply

Your email address will not be published. Required fields are marked *