My favourite food of all time is red red. Red red is a Ghanaian stew made from black-eyed peas and is served with fried plantain. The combination is mind-blowing and I could honestly eat it everyday! Since the recipe world is obsessed with food in the form of ‘cups’ or ‘bites’ (a food created in a cup shape for convenient grab-and-go eating) I decided to jump on the bandwagon and make red red in the shape of a bite. To make it healthier, I used just a little bit of coconut oil instead of the usual heavy dose of palm oil. I also baked my plantain in coconut oil in the oven instead of frying. Without further ado, here is the recipe!





Note:- The ingredients for the beans are for a bigger batch than the stated portions. 


  • 1 small very ripe plantain
  • 200 grams raw black-eyed peas (beans)
  • 1 medium white onion
  • coconut oil (for cooking)
  • 1 egg yolk
  • salt (to taste)
  • 2 cloves of garlic
  • 1 thumb-sized piece of ginger
  • 3 kpakpo shito peppers (or chilli powder to taste)
  • garri (to garnish)
  • 1/2 tin of chopped tomatoes


  1. Soak your beans (black-eyed peas) in water overnight in double the amount of water as the beans. 

  2. Boil your beans in water for 1h30mins until soft. 

  3. Chop your onion. Add 4 tbsp of coconut oil to a pot on a medium heat and cook your onions. 

  4. When the onions are almost translucent, add your grated ginger and crushed garlic and cook for 2 minutes. 

  5. Add your half tin of chopped tomatoes plus salt, chilli/kpakposhito and any other seasoning you desire. Let the mixture simmer for 20 minutes, stirring occasionally to avoid burning. 

  6. Add your beans and stir for 2 more minutes. Take them off the heat to cool down and once cooled, mash slightly. Your beans are ready!

  7. Chop your plantain into 1-inch thick circles and place them on a baking tray lined with foil. Drizzle 1 tbs of coconut oil on them and let them cook in the oven for 10 minutes at 180*C until soft. 

  8. Once soft, mash them, add your egg yolk and salt to taste. Mix together to create a smooth mixture. 

  9. Brush coconut oil into the holes of a cupcake tin and add your mashed plantain to form a hollow cup shape. Place back in the oven for 10-15 more minutes until golden brown. 

  10. When brown, let them cool down for 2 minutes then add your bean mixture into the cups. Top with garri for some extra flare. Enjoy! 




I hope you liked this recipe and I hope you give it a try!


Bry xo


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