In brief
- Red red: black-eyed pea stew simmered in red palm oil, served with fried ripe plantain
- Origin: Ghana, an everyday dish born among the Ga Dangme people of Accra
- Essential ingredients: black-eyed peas, red palm oil, tomato, onion, ripe plantain
- A complete, economical meal, plant-based in its simplest version, popular at lunchtime
Origins and cultural history of red red
Red red is a stew of black-eyed peas, also known as cowpeas, simmered in a tomato sauce with red palm oil and served with fried ripe plantain. Its name comes from this double red colour, that of the palm oil and that of the fried plantains. The dish was born among the Ga Dangme people of the Accra region, on the Ghanaian coast.
It is an everyday, inexpensive meal, prepared at home as well as sold on the street. Its base, black-eyed peas and palm oil, traditionally remains meat-free, even though some versions add smoked fish or dried shrimp.
What are the essential ingredients of red red
Red red combines a legume, a coloured fat and a fried starch that accompanies it.
- black-eyed peas (cowpeas)
- red palm oil
- tomato, fresh and concentrated
- onion, garlic and ginger
- scotch bonnet chilli
- ripe plantain, for the accompanying fried side
What to know about red red
Red red is a stew of black-eyed beans (niébé) simmered in a tomato sauce made with red palm oil, onion, garlic, ginger and scotch bonnet pepper. It is served with fried ripe plantain, and its name comes from this double red colour, that of the palm oil and that of the fried plantains. Born among the Ga-Dangme of the Accra region in Ghana, it is an everyday, inexpensive meal, made at home or sold in the street. Its base is traditionally meat-free, although some versions add smoked fish or dried shrimp.
Frequently asked questions about red red
Should black-eyed peas be soaked before cooking?
Yes: soaking them for 6 to 8 hours, or overnight, in cold water softens them and shortens their cooking time. Drain them before cooking in fresh water.
Why is red red called that?
This name comes from the dish's double red colour: that of the red palm oil that colours the black-eyed pea stew, and that of the fried ripe plantain served alongside it.
Where to find red red ingredients in France?
NKOSI sells the black-eyed peas, red palm oil and tomato paste for this recipe on nkosiagro.com and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
