A hearty Ghanaian classic made with black-eyed peas, tomatoes, fried plantain and a sprinkle of gari.

Red Red (Gɔ̀bɛ̀) is a beloved Ghanaian bean stew traditionally served with fried ripe plantain. Adding gari gives the dish an extra layer of texture and makes it even more filling, a simple combination that reflects the richness of Ghanaian food culture.

Ingredients

For the bean stew

• 2 cups cooked black-eyed peas
• 2 large tomatoes, chopped
  1 large onion, chopped
• 2 tbsp tomato paste
• 2 cloves garlic, minced
  1 tsp fresh ginger, grated
• 1 tsp smoked paprika
  ½ tsp chilli powder (optional)
• 2–3 tbsp vegetable oil
• ½–1 cup water or vegetable stock
  Salt to taste

For serving

• 2 ripe plantains
• ½–1 cup gari
• Vegetable oil for frying

Method

1. Prepare the beans
   • 
     If using dried black-eyed peas, soak and cook until tender. Set aside.
2. Make the stew.
   • 
     Heat the oil in a pot. Add the onions and cook until soft. Add the garlic, ginger, tomato paste, paprika and chilli, then stir for about a minute.
3. Add the tomatoes
   • 
     Add the chopped tomatoes and cook for 8–10 minutes until they break down into a rich sauce.
4. Add the beans
   • 
     Stir in the cooked black-eyed peas. Add a little water or vegetable stock and season with salt. Simmer for 10–15 minutes until thick and flavourful.
5. Fry the plantain
   • 
     Peel and slice the ripe plantains. Heat oil in a frying pan and fry until golden brown on both sides. Drain on paper towels.
6. Serve
   • 
     Spoon the Red Red into a bowl, add the fried plantain and finish with a generous sprinkle of gari.

VAN FOOD NOTE

Black-eyed peas, plantain and gari are everyday staples that show how filling, affordable and naturally plant-forward Ghanaian food can be.