Red Red: Beans and Fried Plantain

An introduction

Red red is the kind of meal that feels generous without being complicated. Soft cowpeas simmer in tomato, onion and red palm oil until the stew is rich and deeply coloured. Sweet, caramelised plantain sits alongside it, with gari often scattered over the plate for a little texture.

Cultural context

The dish demonstrates how legumes and plantain can form a satisfying meal without depending on meat. It is found in homes, chop bars and restaurants and is often finished with gari.

What goes into it

Cowpeas or beans, onions, tomatoes, pepper and red palm oil form the stew. Ripe plantain is sliced and fried separately. Gari is a common finishing accompaniment.

How it is prepared

Beans are cooked until tender. A tomato-onion base is prepared with palm oil and seasoning, then combined with the beans. The plantain is fried until browned outside and soft within.

How it is served

The bean stew and fried plantain are served side by side, often with gari sprinkled over the stew. Portions and sweetness depend on the ripeness of the plantain.

Regional and household variations

Some versions add fish or meat, while many remain entirely plant-based. Cooks vary the amount of palm oil, tomato, heat and gari.

Dietary and allergen notes

A plant-based version provides legumes and starch but may still be high in frying oil or salt depending on preparation. Ask about fish powder, stock and cross-contact when dietary restrictions apply.

Language and culture

The repeated “red” is often explained through the red palm oil and the red-orange stew, although household stories about the name vary.