Editorial sample recipeGhanaianbeginnerHalalVegetarianGluten-FreeDairy-Free

Ghanaian Red Red Black Eyed Pea Stew

Name: Ghanaian Red Red Black Eyed Pea Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Ghanaian
Ingredients: 3 tbsp Red palm oil; 1 large Red onion, finely chopped; 1 tbsp Fresh ginger, grated; 1 small Scotch bonnet pepper, seeded and finely minced; 2 tbsp Tomato paste; 2 can Canned black-eyed peas, 15 oz each, drained and rinsed; 1 cup Vegetable stock, halal-certified; 2 medium Ripe yellow plantains, peeled and sliced into half-moons; 3 tbsp Vegetable oil, for frying plantains

A comforting Ghanaian favorite featuring creamy black-eyed peas stewed in red palm oil and aromatics, served alongside caramelized sweet plantains.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Simmer-Mashing

Mashing a portion of cooked beans directly into the sauce releases starches that naturally thicken the stew without added flour.

Instructions

Step 1: Heat the red palm oil in a large skillet over medium heat for 1 minute until warm.
Step 2: Add the chopped red onion, grated ginger, and minced Scotch bonnet pepper, cooking for 5 minutes until soft and fragrant.

Step 3: Stir in the tomato paste and sauté for 2 minutes until darkened slightly.

Step 4: Pour in the rinsed black-eyed peas and vegetable stock, stirring well to combine.

Step 5: Lower the heat to medium-low and simmer for 15 minutes, mashing a few beans with the back of a spoon to thicken the sauce.

Step 6: While the beans simmer, heat vegetable oil in a separate pan over medium-high heat and fry plantain slices for 3 minutes per side until golden brown, then serve together.

Cooking tips

Choose plantains with yellow skin heavily mottled with black spots for maximum natural sweetness.
Red palm oil gives this dish its authentic color and signature nutty flavor; do not overheat it to prevent smoking.
Original home-cooking adaptation inspired by Ghanaian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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