Ghanaian Red-Red Black-Eyed Pea Stew with Ripe Plantain

Red-red gets its name from the two red elements on the plate: beans cooked in a rusty-orange palm oil sauce, and ripe plantain caramelized until golden at the edges. It's a staple across Ghana and Nigeria, and this version keeps every bit of that comfort while staying completely plant-based.

Black-eyed peas are a solid source of plant iron and protein, which is why this recipe is tagged for anemia support, and the dish stays naturally gluten-free since it's built entirely from beans, plantain, tomatoes, and aromatics. The natural sweetness comes from the plantain itself rather than any refined sugar.

This is the kind of plate that fuels a busy day - the beans deliver lasting protein and fiber, supporting fitness and everyday energy needs, while the peppers and tomatoes contribute vitamin C for a gentle immune boost. Fry the plantain until it's deeply golden for the best contrast against the soft, saucy beans.