FoodieAtlas
Recipes around the World
The name says it all—red red is a deep crimson stew that catches the light like oil paint, its color coming from tomatoes and spices that have simmered down until they're inseparable. Black-eyed peas become butter-soft in this sauce, absorbing every bit of cumin, coriander, and warmth. This is the dish Ghanaians eat when they want comfort—pure, uncomplicated, and deeply satisfying. With fried plantains on the side, red red becomes a complete meal, the kind that justifies lingering at the table and reaching for seconds.
Drain and rinse the soaked black-eyed peas. In a large pot, cover them with water and cook until tender, about 30-45 minutes. Drain and set aside.
In a large pan or pot, heat the vegetable oil over medium heat.
Add the finely chopped onions and sauté until they are soft and translucent, about 5 minutes.
Stir in the minced garlic and ginger, and cook for another 2 minutes until fragrant.
Add the chopped tomatoes and tomato paste to the pan. Cook for about 5 minutes until the tomatoes are softened and the mixture thickens.
Stir in the ground cumin, paprika, ground coriander, ground chili powder, and salt. Cook for another 2 minutes to blend the spices.
Add the cooked black-eyed peas to the pan, along with 1-2 cups of water or vegetable broth. Stir well to combine.
If using, add the chopped red bell peppers.
Reduce the heat to low, cover the pan, and let it simmer for about 10-15 minutes, or until the flavors are well combined and the sauce has thickened. Stir occasionally.
Garnish with chopped fresh cilantro if desired.
Yes, canned black-eyed peas work well and save significant cooking time. Just drain, rinse, and add them to the sauce when you're combining ingredients. You'll skip the 30-45 minute boiling step.
Traditionally, red red has a warm spice level from cumin and coriander, with chili powder adding heat. Start conservatively with the chili powder and taste as you go—you can always add more.
The name comes from the stew's deep crimson color, which comes from the tomatoes and tomato paste that form the base. The double "red" emphasizes just how red it is.
Fried plantains are the traditional pairing—the sweetness balances the savory, spiced stew. Rice, fufu, or even boiled yam also work beautifully.
Yes, red red freezes excellently in airtight containers for up to three months. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.