Ghanaian Red-Red Stew

Red-Red stew from Ghana

NOTES: This bean stew should be made with red palm oil from West African. However, it can be made with olive oil instead.

If you want a red oil, set some oil over low heat and drop in a few annatto seeds, or, if you like things spicy, some dried red chiles. Let them sizzle gently a few seconds, then take the oil off the heat and let it steep overnight. Result? Red oil.

Typically, it is served with fried plantains, but it can be served with white rice.


For 8 to 12 people:

  • 6 400g cans of black-eyed beans (drained)
  • 6 tablespoons cup red palm oil, or substitute (see above)
  • 2 red onions, chopped
  • A thumb sized piece of ginger, peeled and grated
  • 2 Scotch bonnet or habanero chillis, minced (this will make the stew quite spicy) – adjust as required
  • 2 to 6 teaspoons cayenne pepper
  • 2 teaspoons curry powder
  • 8 to 12 fresh tomatoes, chopped
  • 2 cups / 450 ml tomato passata
  • 2 tablespoon tomato paste
  • Salt and black pepper to taste


  • In a pan, heat the palm oil over medium heat.
  • When it’s hot, sauté the onions for about 3 minutes, then add the Scotch bonnet/ chilli. Sauté for another minute or three. Stir in the cayenne and the curry powder, then the chopped fresh tomatoes.
  • Add the remaining ingredients and the black-eyed beans. Stir well to combine and simmer for 30 minutes.
  • Serve with fried plantains or simple white rice.