🏠 Home > 🗺️ Recipes > 🍝 Main Dishes > 🇬🇭 Ghana Main Dishes > 🍝 Red Red (Plantain and Bean Stew) , Nkrakra (Quick Chicken Light Soup) , Angwa Moo (Ghanaian Oiled Rice)
🍝 Master Ghanaian Flavors in 30 Minutes: Quick & Easy Main Dishes
Introduction
Hey food lovers! Let’s be real—sometimes you’re craving something rich, exciting, and full of flavor, but you just don’t have two hours to spend in the kitchen. We’ve all been there. You want that authentic taste without the all-day commitment.
This is where Ghanaian cuisine steps in to save the day! While dishes like Fufu and Banku are legendary, they often require some serious time and effort. But don't worry, the vibrant flavors of Ghana aren't exclusive to weekend feasts! Many of the country's main dishes are built on simple, wholesome ingredients and can be adapted to be incredibly quick and easy to prepare. This has made Ghanaian food, from the famously contested Jollof Rice to hearty stews, a global favorite, sparking culinary curiosity and showing up on tables far beyond West Africa.
Your 30-Minute Ghanaian Feast Awaits!
In this article, we’re going to show you how to conquer three absolutely delicious, satisfying, and authentically Ghanaian main dishes in 30 minutes or less. Yes, you read that right. We’re talking about:
1.Red Red (Plantain and Bean Stew): A vibrant, savory-sweet classic.
2.Nkrakra (Quick Chicken Light Soup): A comforting, spicy, and deeply aromatic broth.
3.Angwa Moo (Ghanaian Oiled Rice): A simple, savory rice dish that’s easy to customize.
Get ready to skip the takeout menu and dive into a world of flavor!
🔹 Recipe 1: Red Red (Plantain and Bean Stew)
Red Red is one of Ghana's most beloved dishes, and for good reason! It’s a filling, flavorful, and colorful meal consisting of black-eyed pea stew cooked in palm oil, served with perfectly fried ripe plantain. It gets its lovely "red" color from the palm oil and the tomato base. Our quick version uses canned beans to cut down the cooking time from hours to minutes, keeping all the flavor intact!
About this Recipe (The Ultimate Comfort Food)
This dish is the definition of West African comfort food. The savory, spicy bean stew contrasts beautifully with the sweetness of the fried plantains, creating a balanced and addictive experience. Traditionally, the cowpea beans would be soaked overnight and boiled, but we’re using canned beans to make this a true 30-minute miracle. It’s also naturally vegetarian and vegan-friendly (if you skip any non-vegan protein additions), making it a winner for everyone!
Ingredients & Measurements (Serves 2-3)
Ingredient - Measurement - Notes
- Ripe Plantains 2 large Must be yellow with lots of black spots!
- Vegetable Oil 1/2 cup For frying plantain
- Canned Black-Eyed Peas 2 cans (15 oz each) Rinsed and drained
- Red Palm Oil 1/4 cup Essential for color and flavor
- Onion 1 medium Finely chopped
- Ginger 1 teaspoon Freshly minced is best
- Garlic 2 cloves Minced
- Tomato Paste 2 tablespoons Adds depth to the stew
- Habanero or Scotch Bonnet Pepper 1 whole (or to taste) Do not cut it if you don't want it too spicy!
- Vegetable Broth or Water 1/2 cup To thin the stew
- Salt & Bouillon Cube To taste Ghanaian seasoning staple (optional)
Step-by-Step Instructions
1.Prep the Plantain (5 mins): Peel the ripe plantains. Cut them into diagonal slices or cubes.
2.Fry the Plantain (10 mins): Heat the vegetable oil in a pan over medium-high heat. Carefully add the plantain slices. Fry for about 3-5 minutes per side until golden brown and slightly caramelized. Remove and set aside on paper towels to drain excess oil. Sprinkle lightly with salt.
3.Start the Stew Base (5 mins): In a separate medium pot, heat the red palm oil over medium heat. Add the chopped onion and sauté until soft, about 3 minutes. Add the minced ginger and garlic and cook for 1 minute until fragrant.
4.Build the Flavor (5 mins): Stir in the tomato paste and cook for about 2 minutes, stirring constantly to deepen the flavor (this is key!). Add the whole habanero/Scotch Bonnet (be very careful not to pierce it!), salt, and the crushed bouillon cube.
5.Simmer the Beans (5 mins): Add the rinsed and drained canned black-eyed peas and the vegetable broth/water. Stir well to combine. Bring to a gentle simmer, cover, and let it cook for about 5 minutes for the flavors to meld.
6.Serve: Ladle the hot Red Red stew into a bowl and arrange the fried plantain slices (known as Kelewele when spiced, or simply fried plantain) alongside it.
Tips & Mistakes to Avoid
- Tip for Ripe Plantains: If your plantains aren’t perfectly ripe (mostly black), frying them in oil that is not too hot will help caramelize and soften them more effectively.
- The Palm Oil Factor: You need the red palm oil for authentic flavor and color. Don't skip it or substitute it with regular vegetable oil!
- Handle the Pepper: If you want flavor without too much heat, just add the whole pepper to the stew and remove it before serving. DO NOT cut it. If you want more fire, cut it in half!
- Mistake: Don’t skip rinsing the canned beans—it washes off the excess sodium and starchy liquid.
FAQ
Q: Can I use kidney beans instead of black-eyed peas?
A: You can, but it won't be authentic Red Red. The flavor and texture will be different. Stick with black-eyed peas (cowpeas) for the traditional taste!
Q: Where can I find red palm oil?
A: It's typically available in African or International grocery stores, or online. Make sure you buy one intended for cooking.
Q: Can I add meat or fish?
A: Absolutely! This quick version is great with a side of fried fish (like Tilapia) or some pre-cooked smoked turkey or beef to make it heartier.
Summary
This Red Red recipe is a powerhouse of flavor and texture, proving that true comfort food can be on your table in half an hour. The use of canned beans is the ultimate hack, giving you that rich, satisfying stew without the prolonged cooking time. It's truly a Ghanaian culinary experience you can enjoy any night of the week!
🔹 Recipe 2: Nkrakra (Quick Chicken Light Soup)
Light Soup, or Nkrakra in the Akan language, is one of the foundational soups of Ghanaian cuisine. Despite its name, it’s bursting with flavor, made with a blend of tomatoes, onion, ginger, and peppers. It's often served with starchy sides like Fufu or Omo Tuo (rice balls), but for a quick 30-minute meal, we’re focusing on making the delicious soup and serving it simply with the chicken! It’s the perfect, warming, spicy antidote to a long day.
About this Recipe (Warming, Aromatic, and Healing)
This soup is often viewed as a lighter, more restorative meal—some even call it a kind of Ghanaian "chicken soup." The quick version works by blending the core aromatics right away, maximizing flavor extraction in a short amount of time. The result is a vibrant, subtly spicy, and deeply aromatic broth that feels both exotic and familiar. It’s naturally low-carb and protein-rich, making it a great, healthy option.
Ingredients & Measurements (Serves 2)
Ingredient - Measurement - Notes
- Chicken 1 lb Bone-in chicken pieces (wings, drumsticks) or boneless, skinless thighs cut into pieces. Bone-in gives more flavor!
- Tomatoes 3 medium Ripe, or 1 can (14.5 oz) of diced tomatoes
- Onion 1 large Quartered
- Habanero or Scotch Bonnet 1 whole Adjust to your spice level.
- Ginger 1 inch piece Fresh, peeled
- Garlic 3 cloves Fresh, peeled
- Dried Herrings (Koobi or Salmon) 1-2 small pieces (optional) Adds essential smoky/umami flavor; omit if unavailable.
- Water/Stock 4-5 cups Enough to cover the chicken
- Salt & Bouillon Cube To taste Use fish or chicken flavor
Step-by-Step Instructions
1.Aromatic Prep (5 mins): Place the tomatoes, onion, habanero, ginger, and garlic into a blender. Add about 1/4 cup of water and blend until you have a smooth paste.
2.Start the Chicken (5 mins): In a medium pot, place your chicken pieces. Add the blended aromatic paste, the dried herrings (if using), and a crushed bouillon cube, plus a pinch of salt.
3.Boil and Simmer (20 mins): Add the rest of the water/stock to the pot, ensuring the chicken is covered. Bring the mixture to a rapid boil, then reduce the heat to a simmer. Cover the pot and let the soup cook for 15-20 minutes, or until the chicken is tender and cooked through. The short cook time works best for smaller, bone-in cuts or boneless pieces.
4.Final Adjustments (Optional): Once the chicken is cooked, you can remove the pieces and pass the broth through a strainer to get a perfectly smooth "light soup" consistency, or you can leave it chunky (which is faster!). Taste and adjust the salt/seasoning. Carefully remove the whole habanero if you don’t want it to break and release more heat.
5.Serve: Ladle the soup and chicken into a bowl. It’s perfect on its own, or you can quickly boil some yam or plantain (Ampesi) while the soup is cooking if you have a few extra minutes!
Tips & Mistakes to Avoid
- Tip for Flavor: The secret to rich flavor in a short time is using bone-in chicken. The bones release flavor compounds quickly. If you use boneless chicken, cut the pieces small.
- The Quick Umami Hack: If you can't find dried herrings (koobi), a small amount of smoked paprika or fish powder can give a slight smoky depth.
- Mistake: Don't under-season! Ghanaian soups are meant to be robust. Use your bouillon cube and salt generously, tasting as you go.
- Tip for Smoothness: If you prefer a very light and smooth soup, strain the broth after the chicken is cooked. This removes the pulp from the vegetables.
FAQ
Q: Can I use a different kind of meat?
A: Yes! Light Soup is wonderful with goat, beef, or fish. Just adjust the cooking time—goat and beef will need longer than 30 minutes unless pre-tenderized. Fish cooks very quickly and can be added in the last 10 minutes.
Q: How do I store leftovers?
A: Light Soup keeps very well! Store it in an airtight container in the fridge for up to 4 days. The flavors deepen the next day.
Q: Is the habanero necessary?
A: For a truly authentic taste, a pepper is essential. If you are extremely sensitive to heat, use a tiny piece of the habanero (less than a quarter) or substitute with a milder chili like a serrano or just a pinch of cayenne powder.
Summary
Quick Chicken Light Soup is your go-to recipe for a fast, flavorful, and deeply satisfying Ghanaian meal. It’s proof that simple ingredients, when balanced correctly, can deliver an incredible punch. Give it a try, and let the warm spices envelop you!
🔹 Recipe 3: Angwa Moo (Ghanaian Oiled Rice)
Angwa Moo, which translates to Oiled Rice, is a simple, savory, and incredibly popular Ghanaian dish. It’s essentially rice cooked in a mix of oil, onions, and sometimes a little tomato paste, often incorporating smoked fish or corned beef and served with accompaniments like fried eggs or canned sardines. It's the ultimate quick weekday meal because it uses pantry staples and comes together faster than most other rice dishes.
About this Recipe (The Busy Weeknight Hero)
This is the perfect one-pot meal for when you are truly low on time. The defining characteristic is the delicious aromatic oil and onion base that the rice is fried in before water is added. This step, similar to making a pilaf, coats the grains and gives the final dish a wonderful texture and a golden hue. It’s incredibly versatile and pairs perfectly with a simple side of fried eggs or tinned fish, making it a 30-minute masterpiece.
Ingredients & Measurements (Serves 2-3)
Ingredient - Measurement - Notes
- Rice 1.5 cups Long-grain white rice, rinsed
- Vegetable Oil 1/4 cup Or a mix of veg oil and butter/margarine
- Onion 1 large Sliced or diced
- Garlic 1 teaspoon Minced (optional)
- Water or Stock 2 cups Water is fine, stock is better for flavor!
- Salt To taste
- Optional Protein 1 can Canned Mackerel, Sardines, or Corned Beef
- Garnish 2-3 large Ripe Tomatoes, sliced; hard-boiled eggs; or fried eggs
Step-by-Step Instructions
1.Prep and Sauté (5 mins): Rinse your rice well and set aside to drain. Heat the vegetable oil in a medium pot over medium-high heat. Add the sliced onion and sauté until it’s soft and slightly caramelized—this is key for flavor! Add the optional minced garlic and cook for 1 minute.
2.Toast the Rice (5 mins): Add the rinsed and drained rice to the pot. Stir constantly and fry the rice in the oil/onion mixture for about 3-5 minutes. This toasting process is what gives Angwa Moo its great texture.
3.Build the Flavor and Cook (15-20 mins): Pour in the water or stock and add a generous pinch of salt. If using canned corned beef, you can stir it in now. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting, cover the pot tightly, and let it simmer for 15-20 minutes without opening the lid.
4.Rest and Fluff (5 mins): Once the time is up, turn off the heat but leave the pot covered for another 5 minutes. This allows the rice to steam and ensures every grain is perfectly fluffy.
5.Serve: Fluff the rice with a fork. Serve immediately with your choice of protein (like a fried egg, canned fish on the side, or the corned beef mixed in) and sliced fresh tomatoes.
Tips & Mistakes to Avoid
- Tip for Flavor: Use chicken or vegetable stock instead of plain water if you can. It adds an instant depth of flavor that complements the simple onion and oil base beautifully.
- The Rice Rinse: Don't skip rinsing the rice! It removes excess starch, which is vital to getting that fluffy, separated texture and avoiding a sticky mess.
- Mistake: Do not open the lid while the rice is simmering. Letting the steam escape will interrupt the cooking process and lead to unevenly cooked or hard rice.
- Tip for Extra Crunch: Sprinkle some gari (toasted, granular cassava) on top before serving for a traditional Ghanaian crunch!
FAQ
Q: What is the best rice to use?
A: Long-grain white rice is the standard. Basmati rice also works very well because it cooks quickly and fluffs up nicely.
Q: Can I make this vegetarian/vegan?
A: Absolutely! The base recipe is vegan. Just use vegetable oil, vegetable stock, and serve with fresh sliced avocado and tomatoes instead of egg or canned meat/fish.
Q: Is this similar to Jollof Rice?
A: Not really. Jollof Rice is cooked in a rich, spicy, and heavily blended tomato/pepper stew base. Angwa Moo is much simpler, focused on an oil/onion-sautéed base and is much quicker to prepare.
Summary
Angwa Moo is a true gem of Ghanaian cuisine, offering a flavorful, satisfying main dish with minimal effort. It’s the perfect solution for a busy evening and a delightful introduction to the simplicity of Ghanaian rice dishes.
Final Thoughts
There you have it—three incredible, authentic, and utterly delicious Ghanaian main dishes ready to be yours in 30 minutes or less! We’ve cracked the code on bringing the rich flavors of West Africa to your kitchen on a tight schedule.
From the vibrant, savory-sweet hug of Red Red to the comforting spice of Quick Chicken Light Soup, and the simple, aromatic perfection of Angwa Moo, you now have a winning rotation of weeknight meals.
The beauty of these recipes lies in their flexibility and simplicity. Don't be afraid to make them your own! Now it's your turn: Which of these quick and easy Ghanaian recipes will you try first? Let us know in the comments when you’ve mastered your 30-minute Ghanaian feast!
| 🇬🇭 🍝 < Back | Next > 🍝 |