Red red

Origins and history

Red red is a traditional Ghanaian dish that has its roots in West African cuisine. The dish is often eaten during festivals and other celebrations.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of red red, depending on the region and the cook. Some people add meat or fish to the dish to make it more filling. Others add vegetables such as spinach or kale to add more nutrition to the dish.

Presentation and garnishing

Red red can be served in a bowl or on a plate. It can be garnished with fresh herbs such as parsley or cilantro. Some people also add a dollop of yogurt or sour cream on top of the dish for added creaminess.

Tips & Tricks

To make the dish healthier, you can use olive oil instead of vegetable oil to fry the onions and tomatoes. You can also use less salt to reduce the sodium content of the dish.

Side-dishes

Fried plantains, jollof rice, kelewele (spicy fried plantains)

Drink pairings

Palm wine, hibiscus tea

Delicious Red red recipes

Ghanaian Black-Eyed Pea Stew

Savory Delight: Ghanaian Black-Eyed Pea Stew

Guinean Red Red Stew

Savory Guinean Black-Eyed Pea Stew: A Taste of West Africa

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