The base Red-Red (serves 4)

Ingredients

For the beans stew

• 2 cups cooked beans (black-eyed peas are classic; use any you love)

• 3–4 tbsp red palm oil (start with 3, add more if needed)

• 1 large onion, sliced

• 2 tbsp tomato paste

• 2 medium tomatoes, chopped (or 1 cup canned crushed tomatoes)

• 2 cloves garlic, minced (optional)

• 1 tsp grated ginger (optional but great)

• 1–2 tsp ground dried pepper / chili flakes (to taste)

• 1 tsp smoked shrimp powder or dried ground crayfish (optional, big flavor)

• Salt + stock cube (optional), to taste

• 1–1½ cups water or light stock

For the plantain

• 3–4 ripe plantains (yellow with some black spots) or unripe/less-ripe for Variation #2

• Neutral oil for frying (or see oven/air-fryer variation)

• Salt

Method

1. Start the stew base: Heat palm oil on medium. Add onions and cook until soft and slightly browned at the edges (8–10 min).

2. Build depth: Stir in tomato paste and fry it for 1–2 minutes (this removes raw taste). Add garlic/ginger if using.

3. Tomatoes + seasoning: Add tomatoes, chili, and optional shrimp/crayfish. Simmer 6–8 minutes until saucy.

4. Add beans: Stir in cooked beans plus water/stock. Simmer 10–15 minutes. You want a thick, spoonable stew—not watery. Salt to taste.

5. Fry plantain (the right way): Slice plantain diagonally (½–¾ inch). Heat oil until a small piece sizzles immediately. Fry in batches until deep golden and caramelized, 2–3 minutes per side. Drain on paper, salt lightly.

6. Serve: Beans first, plantain on top, then toppings.

The “perfect plantain” rules (so it’s never soggy)

• Ripe = sweet + caramelized. Look for yellow with black spots.

• Hot oil, small batches. If oil isn’t hot enough, plantain drinks it and turns soft.

• Don’t crowd the pan. Crowding drops the temperature.

• Drain properly. Paper towel + a minute of rest keeps edges crisp.

7 Red-Red variations you’ll want on repeat

1) Classic Ripe Plantain Red-Red (the crowd-pleaser)

Follow the base recipe exactly. Finish with gari (sprinkle for crunch) and sliced onions (fresh bite).
Best for: parties, comfort meals, “first time making Red-Red”.

2) Unripe (or Semi-ripe) Plantain Red-Red (less sweet, more “meal”)

Use green plantain or yellow with barely any spots. Slice thinner and fry until firm and golden.
Pro tip: lightly salt the slices before frying.
Best for: people who don’t love sweet-savoury, or want a more filling plate.

3) Smoky Palm Oil Trick Red-Red (tastes like street-style)

Want that deep, smoky “wow”? Do one of these:

• Char-onion trick: let a few onion slices get dark brown (not fully burnt) before adding tomato paste.

• Smoked fish boost: add a small piece of smoked fish to the stew while simmering, then flake it in.

• Quick cheat: a tiny pinch of smoked paprika if you have it (optional).
  Best for: when you want maximum flavor without extra work.

4) Egg + Avocado “Luxury Plate” Red-Red

Top each serving with:

• 1 boiled egg (halved)

• Avocado slices

• A little fresh pepper/onion mix
  It turns Red-Red into a full, fancy-feeling meal.
  Best for: brunch, guests, “I deserve nice things” days.

5) Fishy Red-Red (Sardine or Mackerel version)

Stir in:

• 1 tin sardines or mackerel (add near the end so it doesn’t disappear)
  Add extra sliced onions and chili for balance.
  Best for: budget cooking, high-protein meals, pantry days.

6) Vegan Umami Red-Red (big taste, no seafood)

Skip shrimp/crayfish. Add:

• Mushrooms (chopped, sautéed with onions)

• Or a spoon of ground roasted peanuts (thickens + adds richness)
  Finish with lime or a splash of vinegar for brightness.
  Best for: plant-based eaters, meal prep, “I want it hearty”.

7) Oven or Air-Fryer Plantain Red-Red (less oil, still great)

• Slice plantain, toss with 1–2 tbsp oil + pinch of salt

• Bake at 220°C for 12–18 min, flipping once (or air-fry 10–14 min)
  You’ll get browned edges and a cleaner finish.
  Best for: weeknights, lighter plates, less frying smell.

Topping ideas that change everything

Pick 2–3 for your signature plate:

• Gari (crunch + balance)

• Kpakpo shito / fresh pepper sauce

• Pickled onions (onion + vinegar + pinch of salt)

• Coleslaw (cool contrast)

• Fried eggs (runny yolk = sauce)

• Extra fried onions (sweet + crispy)

Troubleshooting (quick fixes)

• Beans stew is watery: simmer uncovered 5–10 minutes more.

• Stew tastes flat: add salt, chili, and a tiny bit of acidity (lime/vinegar).

• Plantain is soggy: oil wasn’t hot enough or pan was crowded—fry in smaller batches.

• Too oily: start with 3 tbsp palm oil, and skim a little off the top if needed.

Storage & meal prep

• Beans stew keeps 3–4 days refrigerated.

• Fry plantain fresh if possible. If reheating, use a hot pan/air-fryer to revive edges.