Authentic Ghanaian Red-Red Bean Stew with Smoked Fish
Traditional Ghanaian comfort food featuring tender black-eyed peas simmered in a rich tomato base with smoky fish and fragrant red palm oil. Known locally as 'Red-Red' for its vibrant color from palm oil and tomatoes, this hearty stew delivers deep umami flavors from the smoked fish while maintaining the earthy sweetness of well-cooked beans. Perfect for family dinners or introducing friends to West African cuisine, this version stays true to authentic preparation methods while being accessible to home cooks. The slow-simmered beans absorb all the aromatic flavors, creating a satisfying one-pot meal that's both nutritious and deeply flavorful.
Ingredients
- 1 cup dried black-eyed peaskidney beans1:1availability
slightly different texture
- water
- ½ teaspoon salt
- 1 medium onion
- 1 8-ounce can tomato sauce
- ½ pound smoked fish, smoked whiting, haddock, or whitefishsmoked tofu1/2 poundveganadds soy
use firm smoked tofu, crumbled
- ⅓ cup red palm oil, or vegetable oilvegetable oil1:1plant-based
changes authentic flavor and color
- ⅛ teaspoon ground red pepper
Instructions
- 1
Rinse and sort peas
- 2
Add peas to large bowl and cover with 3 cups water, soak overnight
- 3
Add peas and soaking water to large stockpot, add 1 cup additional water
- 4
Bring to boil over high heat, reduce heat, cover and simmer until tender
- 5
Add salt to cooked peas and set aside
- 6
Chop onion
- 7
Rinse fish, remove skin and bones, break into small pieces
- 8
Heat oil in frying pan over medium heat, add onion and cook until translucent
- 9
Add tomato sauce to pan and stir well, add fish and stir
- 10
Simmer for 2-3 minutes
- 11
Pour frying pan contents into stockpot with peas
- 12
Add red pepper and 1/2 to 1 cup additional water to stockpot
- 13
Simmer stew for 20 minutes over low heat, stirring occasionally
- 14
Season with salt and pepper to taste and serve
Tips
Use authentic red palm oil for the signature color and nutty flavor that gives Red-Red its name - vegetable oil works but changes the taste profile.
Don't skip the overnight soaking as it ensures even cooking and reduces cooking time significantly.
Remove all bones from smoked fish carefully as small bones can be hidden and dangerous if missed.
Good to Know
Refrigerate up to 3 days in covered container. Flavors improve overnight.
Can be made 1 day ahead. Reheat gently, adding water if needed.
Serve hot with rice and fried plantains as traditional accompaniments.
Common Mistakes
Don't rush the bean cooking - undercooked beans will remain hard even after adding salt.
Add salt only after beans are tender to prevent tough skins.
Check fish carefully for bones to avoid safety issues.
Substitutions
Vegan Options
use firm smoked tofu, crumbled
General Alternatives
FAQ
Can I use canned black-eyed peas instead?
Yes, use 2-3 cans, drain and rinse, then add directly to the tomato mixture. Reduce cooking time to 10 minutes.
What if I can't find smoked fish?
Use any flaky smoked fish like mackerel or salmon, or substitute with cooked regular fish plus a pinch of smoked paprika.
How long does this keep in the freezer?
Freezes well for up to 3 months. Thaw overnight in refrigerator and reheat gently, adding water as needed.